Category: Side Dishes -

Aleppo Risotto     

Ingredients:
2 Tbsp. olive oil
3 Tbsp. butter, divided
1 large shallot, finely diced
1 small rib celery, finely diced
1 small carrot, finely diced
2 cloves garlic, crushed
1 tsp. Aleppo pepper
1 cup Arborio rice
1/2 cup white wine
3-4 cups chicken stock, warmed
1/4 cup heavy cream
1/2 cup parmesan cheese, freshly grated

Preparation:
Saute shallot, celery, and carrot in olive oil and half the butter until softened. Add garlic and Aleppo and cook another minute. Add rice and stir until coated.

Add wine, simmer until wine is absorbed. Begin adding stock, 1/2 cup at a time, stirring constantly. Continue cooking and adding until stock is absorbed, about 20-25 minutes. Rice should be tender, but firm to the bite.

Stir in remaining butter, cream, and cheese. Heat through.

Recipe courtesy of Helen Lampkin and Honeycomb Kitchen Shop
www.HoneycombKitchenShop.com

Date added: 2025-03-13
Number of visits: 295