Risotto

By 1For_Him

Ingredients

• 1 1/2 cups Arborio rice
• 1 qt chicken stock
• 1 cup white wine
• 1 T olive oil
• Minced shallot
• garlic
• cream
• grated cheese

Preparation

Step 1

Place rice in a bowl with stock and wine. Agitate with a whisk for 15 seconds to release the starch. Drain over another bowl, reserving the liquid.

Toast the rice in oil until it begins to smell nutty. Add some minced shallot and garlic, followed by all of the stock, minus one cup.

Bring liquid to a boil, stir rice, cover, and reduce the heat to low, cooking for 20 minutes, with a quick stir 1/2 through. Just before serving, add the final cup of stock, along with a touch of cream and grated cheese.