olive oil 1 fl. oz.
shallots, minced 1/2 cup
carnaroli rice 1 lb.
white wine 2 fl. oz.
chicken stock 1 1/4 quarts
butter, cubed as needed
Parmesan, freshly grated as needed
how you make it:
1. In a large pot, heat the oil over a low flame. Add the shallots and sweat them until they are tender. You do not want any brown color on the shallots.
2. Add the Carnaroli rice and toast lightly (no color). Then add the wine and cook until dry.
3. Add three cups of the chicken stock and cook, stirring a few times. (No need to stir constantly here. Simply shake the pan back and fourth and scrape the bottom once in a while.)
4. When the stock is absorbed, add more and cook until it is fully absorbed again. Only add stock when the previous addition has been fully absorbed. You do not need to follow the method of adding the stock in thirds. Keep adding until the risotto is at the right consistency. It should be cooked but not mushy, and a little al dente.