Stuffing Risotto
Servings 4 servings
Ingredients
- 1 cup arborio rice
- ⅔ cup white wine pinot grigio or chardonnay
- 2-3 cups chicken or vegetable stock
- 1 tablespoon olive oil
- ⅓ cup Parmesan cheese
- 2 tablespoons chopped shallot
- 2 tablespoons chopped celery 1-2 stalks
- 2 teaspoons chopped rosemary
- 2 teaspoons thyme leaves, stems removed
- 2 teaspoons chopped sage
- salt and pepper
Instructions
- In a small pot, combine the wine and vegetable stock. Simmer (over very low heat). Having these elements warm will help them to cook into the rice faster.
- In the large saucepan, heat the olive oil over medium-high heat. Sauté the onion and celery just until they begin to soften (1 to 2 minutes). Toss in the rice and cook for another 2 minutes until it begins to look translucent. Now begin adding the wine/stock mixture, half a cup at a time, stirring until it’s mostly absorbed before adding more. Continue until the rice is cooked through. I usually taste a few grains of rice once I’ve used most of the wine/stock mixture. You may not need all of the liquid.
- Season with salt and pepper. Then stir in the cheese and chopped herbs until well combined.
Notes
This will serve four as a side dish. If this is the main course, it will likely only serve two to three.