Ingredients:

  • 1.5 cups Arborio or Carnaroli rice
  • 2 tbsp unsalted butter
  • 1 tbsp extra virgin olive oil
  • 1 small shallot, finely minced
  • 2 cloves garlic, grated
  • 0.5 cup dry white wine
  • 0.5 cup Parmigiano-Reggiano, freshly grated
  • 0.5 cup Fontina Val d'Aosta, shredded
  • 0.25 cup Pecorino Romano, finely grated
  • 5.5 cups chicken or vegetable stock
  • 0.5 tsp sea salt
  • 0.5 tsp freshly cracked black pepper

Instructions:

  1. Heat the chicken or vegetable stock in a medium saucepan until it reaches a low simmer. Maintain this temperature throughout the cooking process.
  2. In a heavy-bottomed wide saucepan, melt 1 tablespoon of butter with the olive oil over medium heat. Sauté the minced shallots and garlic until translucent and fragrant, ensuring they do not brown.
  3. Add the rice to the pan and perform the 'tostatura' (toasting) step. Stir the grains for 2–3 minutes until the edges are translucent but the center remains pearly white.
  4. Pour in the dry white wine to deglaze the pan. Stir continuously until the liquid is fully absorbed by the rice.
  5. Begin the 'ladle-and-stir' process by adding one ladle of hot stock at a time. Stir frequently to encourage starch release. Wait until the liquid is nearly absorbed before adding the next ladle.
  6. Continue adding stock until the rice is al dente and the texture is creamy (approx. 18-20 minutes). You may not need all the stock.
  7. Perform the 'Mantecatura' phase: Remove the pan from heat. Vigorously beat in the remaining 1 tablespoon of cold butter, Parmigiano-Reggiano, Fontina, and Pecorino Romano to create a velvety emulsion. Season with salt and pepper, and serve immediately.