BASIC ALMOST-NO-
STIR RISOTTO
NOTE: I prefer Carnaroli rice for its slightly longer
grains and firmer texture, but feel free to use any risotto-
style rice, like Arborio, Vialone Nano, or even Bomba.
SERVES 4 TO 6
1½ cups (about 13½ ounces) risotto-style rice (see Note
above)
4 cups homemade or low-sodium canned chicken stock
2 tablespoons unsalted butter, plus more for finishing if
desired
2 tablespoons extra-virgin olive oil
2 medium cloves garlic, minced or grated on a
Microplane (about 2 teaspoons)
2 small shallots, finely minced (about 2 tablespoons)
1 cup dry white wine (optional—can be replaced with
extra broth)
¾ cup heavy cream, whipped to stiff peaks
3 ounces Parmigiano-Reggiano, finely grated (about 1½
cups)
Kosher salt and freshly ground black pepper
Chopped fresh herbs or other garnishes as desired (see
the variations and recipes below)