*I use this as my base for every risotto dish I make
4-5 cups low-sodium chicken stock
2 T unsalted butter
1/4 cup chopped shallots
1 cup arborio rice
1/4 cup dry white wine
1/2 cup fresh grated Parmesan
S&P to taste
In a medium sauce pan, warm the chicken stock until just before boiling.
In a second medium sauce pan over medium-high heat, melt 1 T butter. Add the shallots and stir 1-2 minutes.
Reduce heat to medium and add the rice, stirring to make sure it’s coated with the butter. Stir 2 minutes.
Add the wine and stir occasionally, until the wine is absorbed.
Still on medium heat, all a ladle of the chicken stock and stir frequently until absorbed. Continue adding a ladle of the stock until the rice is tender and the stock is almost gone or gone.
When the last of the stock is almost absorbed, add the final T of butter and the Parmesan cheese and stir. Season with S&P.