Feta and Sun-Dried Tomato Risotto

1. Sweat Aromatics

In a heavy-bottomed pot, melt half of the unsalted butter over medium heat. Add the minced garlic and shallots with a pinch of salt. Cook until fragrant but not browned, about 1 minute. Then, add the chopped sun-dried tomatoes and cook for another two minutes. This gentle cooking releases the garlic’s aroma without causing bitterness.

2. Toast Rice

Stir in the Arborio rice, cooking until each grain is slightly translucent and coated in the butter, about 2 minutes. Toasting the rice develops its nutty flavor and is a crucial step in creating a shell around the rice that ensures a creamy risotto with an al dente center.

3. Deglaze

Pour in the dry white wine, stirring until the liquid has completely reduced. Deglazing with wine adds a layer of acidity and complexity, elevating the overall flavor profile.

4. Cook the Rice

Add two thirds of the stock, stirring occasionally to prevent sticking. Once the first addition of stock has been mostly absorbed, add the remaining stock in portions, stirring constantly until each addition has been absorbed. The constant stirring will help to build the creamy texture of the risotto. The full cooking process with the liquid should take about 18-20 minutes. Taste the rice periodically; it should be al dente with a creamy consistency. You're ideally looking for a creamy, slightly loose texture that would spill out slightly if spooned onto a plate. The rice should be just cooked with a slight bite in the center but with no crunch.

5. Finishing Ingredients

Once the risotto reaches the desired consistency, stir in the crumbled feta cheese, Parmesan, butter, and basil until well combined. Adjust the consistency with a little more stock if needed. The risotto should be loose and creamy, not stiff. Taste for seasoning and adjust with salt and black pepper as necessary.