Stuffing Risotto

Name: Stuffing Risotto
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 4
Cuisine: Italian
Ingredients: 1 cup Arborrio Rice (1 cup arborio rice); ⅔ cup White Wine (2/3 cup white wine (pinot grigio or chardonnay)); 2 cup Chicken Stock (2-3 cups chicken or vegetable stock — up to 3); 1 tbsp Olive Oil (1 tablespoon olive oil); ⅓ cup Parmesan Cheese (1/3 cup Parmesan cheese); 2 tbsp Shallots (2 tablespoons chopped shallot); 2 tbsp Celery (2 tablespoons chopped celery (1-2 stalks)); 2 tsp Rosemary (2 teaspoons chopped rosemary); 2 tsp Thyme (2 teaspoons thyme leaves, stems removed); 2 tsp Sage (2 teaspoons chopped sage); 0 pieces Table Salt (salt and pepper)

Stuffing Risotto - Side Dish (Italian)

30 minItalian

Servings4

Add to grocery list

Plan it in the app to put it on your week.

Vegetarian
Pescatarian
Egg Free

Steps

1In a small pot, combine the wine and vegetable stock. Simmer (over very low heat). Having these elements warm will help them to cook into the rice faster.
2In the large saucepan, heat the olive oil over medium-high heat. Sauté the onion and celery just until they begin to soften (1 to 2 minutes). Toss in the rice and cook for another 2 minutes until it begins to look translucent. Now begin adding the wine/stock mixture, half a cup at a time, stirring until it’s mostly absorbed before adding more. Continue until the rice is cooked through. I usually taste a few grains of rice once I’ve used most of the wine/stock mixture. You may not need all of the liquid.
3Season with salt and pepper. Then stir in the cheese and chopped herbs until well combined.