Bossi Berado, Riserva, Docg, 2018 Recipe

Directions

1. 1

   Prepare the Broth

   In a large saucepan, heat the chicken broth over medium heat. Keep it warm but do not boil.

2. 2

   Sauté Aromatics

   In a separate large pot, heat the olive oil over medium heat. Add the minced shallots and garlic, sautéing for about 2-3 minutes until they are translucent.

3. 3

   Toast the Rice

   Add the Arborio rice to the pot with the sautéed shallots and garlic. Stir for about 2 minutes until the rice is well-coated with oil and slightly toasted.

4. 4

   Deglaze with Wine

   Pour in the dry white wine and stir until it is mostly absorbed by the rice.

5. 5

   Add Broth Gradually

   Start adding the warmed chicken broth, one ladle at a time, stirring continuously. Wait until the broth is mostly absorbed before adding the next ladle. Continue this process for about 18-20 minutes until the rice is al dente and creamy.

6. 6

   Finish the Risotto

   Once the rice is cooked, remove the pot from heat. Stir in the butter, Parmesan cheese, salt, and black pepper. Mix until well combined and creamy.

7. 7

   Garnish and Serve

   Serve the risotto warm, garnished with chopped fresh parsley. Enjoy with a glass of Bossi Berado, Riserva, DOCG, 2018.