Perfect Risotto

Ingredients

• 1 1/2 cups risotto-style rice
• 1 quart low-sodium homemade or store-bought chicken stock
• 1 cup white wine
• 2 tablespoons butter, plus more for finishing, if desired
• 2 tablespoons extra-virgin olive oil
• 2 medium cloves garlic, grated on a Microplane
• 2 small shallots, finely minced
• 3/4 cup heavy cream, whipped to stiff peaks
• 3 ounces finely grated Parmesan cheese
• Kosher salt and freshly ground black pepper
• Chopped herbs or other garnishes, as desired

Directions

1. In a large bowl, mix together the rice, chicken stock, and wine. Use your fingers or a whisk to swish the rice around and loosen its starch, then pour everything through a fine-mesh strainer positioned over a 2-quart liquid measuring cup or another large bowl. Leave it to drain for 5 minutes, giving the rice an occasional stir.
2. Warm the butter and oil in a heavy 12-inch skillet over medium-high heat until the foaming settles down. Add the rice and cook it, stirring and tossing often, until the moisture is gone, the fat is bubbling, and the grains start to turn pale golden and smell toasty, about 5 minutes. Stir in the garlic and shallots and cook, stirring often, until fragrant, about 1 minute. Stir the reserved broth well, then pour all of it except 1 cup over the rice. Turn the heat to high and bring it to a simmer. Stir the rice once, cover the pan, and lower the heat as far as it will go.
3. Cook the rice for 10 minutes without disturbing it. Stir once, gently shake the skillet to even out the rice, cover again, and keep cooking until most of the liquid has been absorbed and the rice is tender but still has the slightest bite, about 10 minutes longer.
4. Take off the lid and add the last 1 cup of stock. Raise the heat to high and cook, stirring and shaking the pan constantly, until the risotto turns thick and creamy. Remove the pan from the heat, then fold in the heavy cream and cheese. Add salt and pepper to taste, and stir in herbs if you’d like. Serve right away on hot plates.