Risotto (Naturally Gluten-Free)

Ingredients

• 750 ml vegetable or light chicken stock
• 200 g Carnaroli or Arborio risotto rice
• 75 ml dry white wine
• 1 small yellow onion, finely diced
• 2 cloves garlic, minced
• 30 ml extra virgin olive oil
• 50 g unsalted butter, cubed
• 75 g Parmigiano Reggiano DOP aged 24 months, finely grated
• 5 g fresh thyme leaves
• Salt and Tellicherry black pepper, to taste

Method

1. 1
   Bring stock to a gentle simmer in a separate pot and maintain at a bare simmer throughout cooking.
2. 2
   Heat olive oil in a heavy-bottomed risotto pot over medium heat; add onion and sauté 3 minutes until translucent; add garlic and cook 1 minute.
3. 3
   Add rice and stir constantly 2 minutes, coating grains with oil, until edges become translucent.
4. 4
   Pour in white wine and stir until nearly absorbed; begin adding stock one ladle at a time, stirring frequently, waiting until liquid is mostly absorbed before adding the next ladle (approximately 18 minutes total).
5. 5
   When rice is tender but still al dente, remove from heat; stir in butter and Parmigiano Reggiano until creamy.
6. 6
   Season with salt, pepper, and fresh thyme; serve immediately in warm bowls.