- 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.
Risotto with Garlic Panko Topping
Yield
Serves 6
Prep Time
5 minutes
Cook Time
40 minutes
Total Time
45 minutes
kikkoman products used:
ingredients
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
directions
THE STORY OF SOY SAUCE
Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.
READ THE STORY OF SOY SAUCE
