Ingredients
1 lb. imported arborio rice
1/4 cup virgin olive oil (Italian)
salt to taste
4 ozs. dry white wine (Italian)
2 shallots chopped fine
3 ozs. unsalted butter
4 ozs. freshly grated imported parmesian cheese
8 cups simmering chicken stock
Preparation
Have your stock simmering with a ladle nearbye. In a heavy Le crussete casserole (the heaviest pot you have) add your olive oil and shallots let the shallots sweat not allowing them to turn brown. This takes about 2 minutes. You now add your rice and stir to cover each kernel with oil & shallot mixture. When the rice is covered with this mixture add your wine and stir, let the wine evaporate. Now you start to add your stock 1 ladle at a time letting it simmer and allowing the rice to absorb the liquid. When you have added about 6 cups of liquid taste. If the rice is very hard add 1 more ladle and taste again. The risotto is finished when it is aldente (to the toothe). You now add the butter and stir and the rice will have a beautiful shine. Add your grated cheese taste for seasoning and adjust. Risotto waits for no one.
