White Wine Risotto
- 1 cup Old York Cellars Vidal Blanc
- 1 shallot, finely chopped
- 2 garlic cloves, finely chopped
- 3 tbsps butter
- 1 1/2 cups arborio rice
- 4 cups chicken broth
- 1 cup parmesan cheese, shredded
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp paprika
Bring the 4 cups of chicken broth to a boil, then reduce heat and let simmer. Heat butter in a large saucepan over medium heat, then add shallot and garlic and let cook until translucent. I finally invested in this saucepan, and it makes such a huge difference!
Add the rice to the shallot mixture, tossing to coat. Toast the rice for about 3-5 minutes, then add Old York Cellars Vidal Blanc. Simmer over medium-low heat until the wine is almost evaporated.
Add the broth one cup at a time, continuing to stir until all the liquid is almost absorbed before adding more. Once all the broth has been added and cooked into the rice, remove pan from heat and stir in parmesan, salt, pepper and paprika. Serve hot.