Perfect Risotto

source Serious Eats Perfect Risotto

This is a half recipe, which is usually plenty for me and mine. It makes 2 very generous servings or 4 small ones

Ingredients

• 3/4 c rice, short grain
• 2 1/2 c chicken broth
• 1 Tblsp butter
• 1 Tblsp olive oil
• 1 clove garlic, minced
• 1 shallot, finely minced
• 1/2 c milk
• 1 1/2 oz parmesan
• (optional) 1/2 c peas, fresh or frozen

Directions

1. wash rice in chicken broth, let drain 5 minutes. (save both!)

2. heat butter and olive oil in pan on medium heat. Add rice and cook, stirring frequently until all liquid evaporates and rice is golden (about 5 minutes)

3. Add garlic and shallot, cook an additonal 1 minute, stirring

4. Add all but 1/2 cup of broth (scoop 1/2 cup into a measuring cup!)

5. bring to simmer

6. stir once, cover

7. reduce to low

8. cook for 10 minutes

9. stir once, shake gently. Add peas if desired

10. cook about 10 minutes more, until tender

11. stir in remaining 1/2 c broth

12. increase heat to high, stir constantly til thick

13. remove from heat, stir in milk and parmesan