Carolina Gold Rice Risotto
Couretsy Carolina Gold Rice FoundationIngredients
3 1/2 cups rich homemade chicken broth
2 tablespoons unsalted butter
3 shallots, minced (1/3 cup)
1 cup (7 ounces) Carolina Gold Rice, rinsed
1/2 cup white wine
1 tablespoon fresh minced thyme
1 teaspoons fine sea salt
1/2 cup finely grated Parmesan Reggiano
1/2 teaspoon freshly ground black pepper
Directions
1. Heat chicken broth in a small heavy, non-reactive saucepan until it simmers. Pull saucepan to outer periphery of burner and keep liquid at a very low simmer throughout cooking process.
2. Melt butter in a heavy non-reactive 3-quart saucepan over low heat until foamy, add shallots and sauté, stirring frequently with a wooden spoon, until the shallots are translucent and have nearly melted into butter, about 5 minutes. Add rice, increase heat to medium and sauté, stirring, until grains are coated with butter and have turned opaque, about 2 minutes.
3. Add wine, stir, and reduce to a glaze over low heat. Add 1 cup of hot broth, and stir once to make sure the rice is covered. Cook ride, uncovered, just below a simmer—small bubbles will form at edges of saucepan—until liquid has nearly evaporated and rice begins to look dry. Add an additional cup of hot broth. Continue to cook risotto in this fashion, adding broth at appropriate intervals, until rice kernels have expanded and no longer have a hard starch center, about 20 minutes. Stir in parmesan and pepper. The risotto should look creamy but not wet. Taste for seasoning and serve immediately.
Makes 4 cups.