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Risotto with Chardonnay and Pecorino Recipe

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This recipe for Risotto with Chardonnay and Pecorino, by , is from Eat...Laugh...Love, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Caroline Goodner


6 - 8 c low sodium vegetable, seafood, or chicken broth
1 T olive oil
2 shallots, minced
1 clove garlic, minced
1 c Aroborio or Carnaroli rice
c Chardonnay
1 T lemon zest
2 T unsalted butter
c Parmesan cheese, grated
c pecorino cheese, grated
2 T chopped parsley
1 lemon, juiced
sea salt
black pepper

Pour broth into a medium saucepan set over medium heat and bring to a simmer; reduce heat to low and cover to keep warm.

To a large saucepan over medium heat, add oil. When oil is shimmering, add shallots, garlic, and rice; saute', stirring constantly until rice is evenly coated with oil and translucent around the edges and shallots are soft, 3 to 4 minutes. Add wine and cook until pan is almost dry, about 3 more minutes.

Add about 1 cup of hot broth to the rice, stirring continuously with a wooden spoon. Add additional broth, 1 cup at a time, stirring occasionally and adding more broth only after the previous addition has been absorbed. After about 15 minutes add lemon zest. The risotto is done after about 20 minutes, when it is creamy, and the rice grains are plump and tender. Remove from heat and stir in butter, parmesan, pecorino, and parsley. Taste and adjust seasoning and add lemon juice.

Personal Notes:
Personal Notes:
Another recipe from Caroline and Will's cooking class - February 2020.




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