Click here to download a printable PDF file of this recipe. Serves 3 - 4

5 cups chicken stock
5 tbls. sweet butter (cubed)
1 shallot (fine dice)
1 ½ cups risotto rice (Arborio is fine, but I prefer Carnaroli)
½ cup white wine (Try using the same white you plan to pair with the risotto.)
½ cup grated Parmigiano Reggiano
½ cup shaved Parmigiano Reggiano
salt and pepper (to taste)

Prepare all of your ingredients before you start.  Place the stock in a pot, with ladle, over a low flame.
In a saucepan, melt two tablespoons of butter, over a low - medium flame, and then add the shallots.  Season the shallots lightly with salt.  Sweat until translucent for about three minutes, but do not allow them to take on any color. When the shallots are almost ready, add another tablespoon of butter.  Once the butter has melted, add the rice and bring the flame up to medium.  Toss the rice in the butter and shallot mixture while stirring regularly.  Do not allow the rice to take on any color or stick to the pan.  This should take only one or two minutes.

Now add the wine and stir.  The wine will begin to cook off and once the rice begins to look dry, add your first ladle full of stock and stir.  I like to set a timer for 17 minutes at this point, as a guide, but not as the set time for completion.

Continue to stir, keeping the rice moving around the pan.  Regularly stir the rice, from the outside of the pan, into the center.  As the rice begins to look dry again, add more stock and continue to stir. You will continue this process until your timer reads two minutes, at which time I begin to taste for doneness.  I also like to season the rice lightly at this time with salt.  Remember that the Parmigiano Reggiano is salty as well, so season very lightly.

Once your rice is al dente, soft with a slight snap to the bite, turn off the heat.  You may have a little stock left; hold it for now.  Now add the last two tablespoons of butter and the ½ cup of Parmigiano Reggiano and stir into the rice until combined.  If the rice is too dry, add a little bit more hot stock and stir.

Taste the risotto and season with salt if necessary.  Plate into warmed bowls.  Garnish with some shaved Parmigiano Reggiano and a crack of fresh black pepper.  Clean the rim of your plate and serve.