1500 g broth 100 g EVOO 50 g (~2 whole) shallots 20 g (~3 large cloves) garlic, minced 100 g wine 200 g, 1 cup Risotto rice 50 g, 3 1/2 tbsp butter 50 g, 1 cup grated Parmiggiano-Reggiano cheese 5 g Diamond Crystal kosher salt
1500 g beef/chicken/whatever broth Add to a saucepan and bring to a simmer. In the most recent episode of Quarantine Cooking, I used water. It was less flavorful, but less flavorful risotto is better than no risotto.
100 g EVOO
50 g (2 whole) shallots, 1/4-inch dice
20 g (about 3 cloves) garlic, minced
2 whole artichoke hearts, sliced 1/3-inch thick
200 g, 1 cup risotto rice (carnaroli if you have it; arborio is okay too)
100 g dry white wine
5 g Diamond Crystal kosher salt Add the oil to the pan over medium heat. Add the shallots and sweat until translucent, about 5 minutes. Add artichoke hearts and cook until slightly browned, about 5 minutes. Add the rice and cook until toasted, stirring frequently, about 5 minutes. Add the wine and reduce until almost dry. Ladle in the broth about a half cup at a time, reducing until almost dry before adding more. Repeat until the rice is al dente. Remove from the heat.
50 g, 3 1/2 tbsp butter
50 g, 1 cup grated Parmiggiano-Reggiano cheese Add the butter and cheese and stir like crazy to emulsify. Taste for seasoning and add salt to taste.