Parmesan Risotto

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Steps

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Heat stock in saucepan over medium heat.

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Keep at a low simmer.

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Heat olive oil in a heavy-bottomed saucepan over medium heat.

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Add shallots to oil , and cook , stirring , until translucent.

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Add rice , and cook , stirring , until rice begins to make a clicking sound like glass beads , 3 to 4 minutes.

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Add wine to rice mixture.

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Cook , stirring , until wine is absorbed by rice.

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Using a ladle , add 3 / 4 cup hot stock to rice.

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Using a wooden spoon , stir rice constantly , at a moderate speed.

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When rice mixture is just thick enough to leave a clear wake behind the spoon , add another 3 / 4 cup stock.

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Continue adding stock 3 / 4 cup at a time and stirring constantly until rice is mostly translucent but still opaque in the center.

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Rice should be al dente but not crunchy.

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As rice nears doneness , watch carefully and add smaller amounts of liquid to make sure it does not overcook.

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The final mixture should be thick enough that grains of rice are suspended in liquid the consistency of.

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Ingredients

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homemade chicken stock, olive oil, shallot, arborio rice, dry white wine, unsalted butter, parmesan cheese, fresh flat-leaf parsley, salt & freshly ground black pepper