This risotto recipe combines the creamy texture of Arborio rice with the nutty flavors of Gouda and Asiago cheeses, enhanced by a touch of cayenne and the crunch of toasted nuts.
Warm the chicken broth in a saucepan over low heat or in the microwave until hot.
Keeping the broth warm ensures the risotto cooks evenly and maintains its creamy texture.
Heat the butter and olive oil in a large skillet over medium heat. Add the shallot and sauté until softened, about 2 minutes.
Use a wooden spoon to prevent scratching the skillet and to evenly distribute the heat.
Increase the heat to medium-high and add the Arborio rice and salt. Stir constantly for 2 minutes until the rice is lightly toasted.
Toasting the rice enhances its nutty flavor and helps it absorb the broth better.
Pour in the white wine and stir until almost completely evaporated.
This step adds a depth of flavor to the dish, so choose a wine you enjoy drinking.
Add the warm broth, 1/2 cup at a time, stirring frequently until each addition is absorbed before adding the next.
Frequent stirring releases the rice's starch, creating a creamy consistency.
Taste the rice for doneness during the last few additions of broth. It should be tender with a slight bite.
If the rice is not done, continue adding broth in small increments until it reaches the desired texture.
Remove the skillet from heat and stir in the cheeses, cayenne pepper, and toasted nuts.
Adding the cheese off the heat prevents it from becoming stringy and ensures a smooth texture.
Adjust the seasoning with additional salt if needed and serve the risotto hot.
Serve immediately to enjoy the risotto at its creamiest and most flavorful.
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