Recipes Ingredients Pasta and Grains Rice Recipes Parmesan Risotto 3.5 (52) 2 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on June 8, 2017 Print Rate It Share Share Tweet Pin Email Photo: Maria Robledo Servings: 4 You only need a few essentials for this basic version of risotto. Ingredients 6 to 8 cups Homemade Chicken Stock, or canned low-sodium chicken broth, skimmed of fat 3 tablespoons olive oil ½ cup finely chopped shallots, (about 2) 1 cup Arborio or Carnaroli rice ½ cup dry white wine 4 to 6 tablespoons unsalted butter ½ cup grated Parmesan cheese, plus extra for grating or shaving ¼ cup chopped fresh flat-leaf parsley Salt and freshly ground black pepper Directions Heat stock in saucepan over medium heat; keep at a low simmer. Heat olive oil in a heavy-bottomed saucepan over medium heat. Add shallots to oil, and cook, stirring, until translucent. Add rice, and cook, stirring, until rice begins to make a clicking sound like glass beads, 3 to 4 minutes. Add wine to rice mixture. Cook, stirring, until wine is absorbed by rice. Using a ladle, add 3/4 cup hot stock to rice. Using a wooden spoon, stir rice constantly, at a moderate speed. Note: Stirring the rice too vigorously will make your risotto slightly gluey; stirring too little will make it watery. Rice should be only thinly veiled in liquid during the stirring process. When rice mixture is just thick enough to leave a clear wake behind the spoon, add another 3/4 cup stock. Continue adding stock 3/4 cup at a time and stirring constantly until rice is mostly translucent but still opaque in the center. Rice should be al dente but not crunchy. As rice nears doneness, watch carefully and add smaller amounts of liquid to make sure it does not overcook. The final mixture should be thick enough that grains of rice are suspended in liquid the consistency of heavy cream. It will thicken slightly when removed from heat. Remove from heat. Stir in butter, Parmesan cheese, and parsley; season with salt and pepper. Divide the mixture among four shallow bowls, mounding risotto in the center, and grate or shave additional Parmesan over risotto. Serve immediately. Rate it Print