Risotto is comfort food with a classy twist! This recipe takes classic Italian risotto and gives it a crisp topping of Kikkoman® Panko Bread Crumbs to offset the creamy texture of the dish. Serve your risotto with grilled chicken or portobello steak along with a side salad of fresh greens or swap the chicken broth for vegetable stock or mushroom broth to create a vegetarian side dish instead. Risotto is best served fresh.
2 tablespoons + 2 tablespoons + 2 tablespoons unsalted butter, divided 2 tablespoons olive oil 1 ½ cups Arborio rice 2 shallots, chopped 1 teaspoon + 1 teaspoon garlic, minced and divided ⅔ cup dry white wine 5 cups chicken stock 1 cup Kikkoman® Panko Bread Crumbs ¼ teaspoon + 1 teaspoon salt, divided ½ cup + ¼ cup Parmesan cheese, grated and divided Cracked black pepper to taste ¼ cup chopped parsley
Heat 2 tablespoons of butter and 2 tablespoons of olive oil over medium heat in a large heavy bottom pan. Add rice, shallots and garlic. Stir and sauté for 6-7 minutes, stirring occasionally.
Stir in wine followed by chicken stock. Bring to a boil and reduce heat to medium-low. Cook 20-30 minutes, until rice is al dente.
While risotto cooks, melt 2 tablespoons butter over medium heat in a non-stick pan. Add garlic and cook 30 seconds. Stir in breadcrumbs and cook stirring regularly until most of the breadcrumbs are golden brown, about 5 minutes. Turn heat off and set aside.
Stir remaining butter into the risotto along with the parmesan cheese, sea salt and black pepper. Cook 2 minutes. Spoon risotto into serving bowls and top with garlic breadcrumbs, shaved Parmesan and parsley.