French Laundry-Inspired 'Perfectly Cooked' Risotto
This recipe captures the luxurious creaminess and exquisite texture of The French Laundry's famous risotto, adapted for the home kitchen with readily available ingredients.
Prep: 15 min Cook: 30 min 4 servings
Ingredients
6 cups (1.4 L) high-quality chicken or vegetable broth
2 tbsp unsalted butter, divided
1 tbsp extra virgin olive oil
1 large shallot, finely minced (or 1/2 small onion)
2 cloves garlic, minced
1 1/2 cups (300g) Arborio rice
1/2 cup (120ml) dry white wine (like Pinot Grigio or Sauvignon Blanc)
1/2 cup (45g) grated Parmesan cheese, plus more for serving
In a medium saucepan, gently heat the chicken or vegetable broth until simmering. Keep it warm over low heat throughout the cooking process.
2
In a large, heavy-bottomed pot or Dutch oven, melt 1 tablespoon of butter with the olive oil over medium heat.
3
Add the minced shallot and cook, stirring occasionally, until softened and translucent, about 3-5 minutes. Do not let it brown.
4
Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.
5
Stir in the Arborio rice, ensuring every grain is coated with the butter and oil. "Toast" the rice for 2-3 minutes, stirring constantly, until the edges of the grains become translucent.
6
Pour in the white wine. Stir continuously until the wine is completely absorbed by the rice, about 2-3 minutes.
7
Add one ladleful (about 1/2 cup) of the warm broth to the rice. Stir constantly until the liquid is almost completely absorbed. This continuous stirring is crucial for releasing the starch and creating the creamy texture.
8
Continue adding broth one ladleful at a time, allowing each addition to be almost fully absorbed before adding the next. Stir frequently. This process will take about 18-25 minutes. The risotto is done when the rice is al dente (tender with a slight bite in the center) and the mixture is creamy but not soupy.
9
Remove the pot from the heat. Stir in the remaining 1 tablespoon of unsalted butter and the 1/2 cup of grated Parmesan cheese. Stir vigorously for 1-2 minutes until the butter and cheese are fully incorporated and the risotto is incredibly creamy (this is called 'mantecatura').
10
Taste and season with salt and freshly ground black pepper as needed. Remember that Parmesan cheese is salty.
11
Serve immediately in warm bowls, garnished with extra grated Parmesan and chopped fresh chives or parsley, if desired.
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