Creamy Irish Risotto
A rich and comforting Irish-inspired risotto dish with tender carnaroli rice and a hint of creamy sweetness.
Ingredients
- ●1 cup Carnaroli rice
- ●4 tablespoons Rich Irish butter
- ●2 medium, chopped Shallotsabout 1 cup
- ●1 cup Dry white wine
- ●4 cups Chicken broth
- ●1 cup Heavy cream
- ●1/2 cup Grated Parmesan cheeseabout 2 ounces
- ●to taste Salt
- ●to taste Black pepper
Instructions
- 1
Heat the butter in a large skillet over medium heat.
- 2
Add the shallots and cook, stirring occasionally, until they are softened and translucent, about 8 minutes.
- 3
Add the white wine and cook, stirring to deglaze the pan, until the liquid has almost completely evaporated, about 3 minutes.
- 4
Add 2 cups of the broth to the pan and cook, stirring constantly, until the liquid has been mostly absorbed. Repeat this process, adding the broth in 2-cup increments and stirring constantly, until the rice is tender and creamy, about 20-25 minutes.
- 5
Stir in the cream and Parmesan cheese. Cook, stirring constantly, until the cheese is melted and the mixture is heated through.
- 6
Season with salt and black pepper to taste.
- 7
Serve the risotto immediately, garnished with additional Parmesan cheese if desired.