Perfect (Almost) No-Stir Risotto Risotto

seriouseats.com

Gary Van Dyke

1 ½ cups (about 13 ½ ounces) risotto-style rice (see notes)

1 quart (950ml) low-sodium homemade or store-bought chicken stock

1 cup (240ml) white wine (optional; can be replaced with additional broth)

2 tablespoons (30g) butter, plus more for finishing, if desired

2 tablespoons (30ml) extra-virgin olive oil

2 medium cloves garlic, grated on a Microplane (about 2 teaspoons)

2 small shallots, finely minced (about 2 tablespoons)

¾ cup ( 180 ml) heavy cream, whipped to stiff peaks

3 ounces ( 85 g) finely grated Parmesan cheese

Kosher salt and freshly ground black pepper

Chopped herbs or other garnishes, as desired

Directions at seriouseats.com

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