Salvioni 'la Cerbaiola' Recipe
Make Salvioni 'la Cerbaiola' Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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For the Risotto
Method
Cooking Instructions
- 1
Prepare the Broth
In a saucepan, heat the chicken or vegetable broth over low heat. Keep it warm but not boiling.
- 2
Sauté Shallots and Garlic
In a large skillet, heat the olive oil over medium heat. Add the finely chopped shallots and minced garlic, sauté until translucent.
- 3
Add the Rice
Add the Arborio rice to the skillet and stir for 2-3 minutes until the rice is lightly toasted.
- 4
Deglaze with Wine
Pour in the white wine and cook, stirring until it is mostly absorbed by the rice.
- 5
Add the Broth Gradually
Begin adding the warm broth to the rice, one ladle at a time, stirring frequently. Allow each addition to be absorbed before adding the next.
- 6
Cook Until Creamy
Continue this process for about 18-20 minutes until the rice is al dente and the risotto is creamy.
- 7
Finish the Risotto
Remove from heat and stir in the grated Parmesan cheese. Season with salt and black pepper to taste.
- 8
Serve
Plate the risotto and serve hot, garnished with additional Parmesan if desired.