Easy Risotto
Ingredients
2 cups chicken stock
3 tbsp. unsalted butter
1/2 shallot, minced
1/2 cup Carnaroli or Arborio rice
Kosher salt
Dry white wine, such as Verdicchio or Pinot Grigio to cover rice
Zest of 1 lemon
2 oz. freshly grated mild pecorino
2 oz. freshly grated Parmigiano-Reggiano
1 tsp. ground cinnamon
Freshly ground black pepper
Method
1. In a medium saucepan, bring the chicken stock to a boil. Reduce the heat and keep at a low simmer.
2. Melt 1 tablespoon of butter in a large saute pan over medium heat. Add the shallot, reduce the heat to low, and cook slowly, stirring occasionally with wooden spatula or spoon, until the shallot is soft and translucent but has not browned. Add the rice and a dash of salt and stir for 1 to 2 minutes to toast the rice. Add the white wine, increase the heat, and simmer, stirring occasionally, until the pan is almost dry.
3. Ladle 2 cups of the simmering stock into the rice and let cook, stirring every 4 minutes until it is completely absorbed. After about 16 to 18 minutes, the rice should be al dente, and the risotto should be quite thick and creamy. If the rice is not yet al dente, add more stock and continue cooking as necessary.
4. Grate the entire outer layer of the lemon with a microplane, removing the zest. Take care to only take off the top layer as the one beneath is bitter. Remove the pan from the heat and gently fold in cheeses, the remaining 2 tablespoons butter, and the cinnamon. The risotto should be soft and creamy. If it seems too thick, add more stock a spoonful or so at a time. Season to taste with salt and pepper. Finish with the grated cheeses, and serve immediately.
Courtesy of Fiamma in New York City
