Recipe courtesy of Carlo Cavallo
Total:
35 min
Active:
5 min
Yield:
4 to 6 servings
Level:
None

Ingredients

Directions

Bring the vegetable stock to a boil and keep hot. In a 3 quart saucepan, combine the butter, olive oil, and shallots and saute over medium low heat until shallots are translucent. Add the rice and toast the rice for approximately 5 minutes, stirring continuously with a wooden spoon. Add the white wine and continue stirring until the wine has evaporated. Add the hot vegetable stock, just enough to barely cover the rice and continue stirring until all the liquid is evaporated. Repeat the above step until the rice is cooked al dente, about 15 minutes total cooking time, add salt and pepper to taste.

IDEAS YOU'LL LOVE

Spring Green Risotto

Recipe courtesy of Ina Garten

Lemony Shrimp and Risotto

Recipe courtesy of Giada De Laurentiis

Risotto with Vegetables

Recipe courtesy of Rosetta Clara Cavalli d Olivola

Basic Risotto

Recipe courtesy of Michael Lomonaco

Basic Risotto and Several Variations

Risotto

Recipe courtesy of Marion Cunningham

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          On TV

          Get Cooking