Cook along with this star chef in his kitchen at The Standard Grill in NYC, as he teaches you every single thing you need to know to make risotto in your own kitchen. Stir stir stir!

 

If you’re cooking along with us at home, find the ingredient and preparation list below or listen and enjoy for your next meal inspiration.

 

COOK’S NOTE: Have chicken stock warm or at room temperature before you start.

 

Serves 4 

INGREDIENTS

- 3 Tablespoons butter

- 3 Tablespoons good quality EVOO, extra virgin olive oil

- 1 garlic clove, minced, about 1 teaspoon

- 1/2 cup of diced onion, any variety

- Small handful of whole fresh thyme, do not strip the leaves from the stem or chop

- 1 pound Arborio rice, about 2 and 1/3 cups

- Salt and pepper

- 1 1/2 cups white wine, plus a few tablespoons in case you need to cut the richness at the end

- About 7-9 cups chicken stock

 

To Finish:

- 1 Tablespoon chopped truffle pieces, optional

- 1-2 Tablespoons Parmigiano-Reggiano cheese

- 1-2 Tablespoons truffle butter, optional- you may use regular butter

- 2 Tablespoons fresh flat-leaf parsley, fine chopped

- 1-2 teaspoons fresh tarragon, fine chopped

- 1 Tablespoon fresh chives, finely sliced

- 1 Tablespoon fresh chervil, fine chopped

- Fresh truffle slices, optional

 

EQUIPMENT ESSENTIALS:

- Large bottom/straight-sided pot, like a soup pot (NOT a skillet)

- Wooden spoon or rubber spatula

 

 

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