More Than Meatballs by Michele Anna Jordan

Author:Michele Anna Jordan
Language: eng
Format: epub
Publisher: Skyhorse Publishing
Published: 2016-07-03T16:00:00+00:00

Bring the stock to a boil in a medium-size saucepan and keep it at a low simmer.

Heat the oil and butter in a large saucepan set over medium-low heat. Add the shallot and sauté until translucent, 4 to 5 minutes. Season with salt. Stir in the rice and cook, stirring all the while, until the grains turn milky white, about 2 to 3 minutes.

Add ⅓ cup of the simmering stock and cook, stirring, until the liquid has been nearly completely absorbed. Continue adding the broth, ⅓ cup at a time, and stirring constantly over medium heat until it has all been absorbed, about 16 to 18 minutes in all. Add the cheese and the parsley, taste, and correct for salt.

Set the risotto aside, covered, to cool for at least 2 hours or cool, cover, and refrigerate overnight.

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