Ingredients

The following ingredients have 4 Servings
  • 2 cups Arborrio rice
  • 5 cups chicken stock
  • 1 cup white wine
  • 3 Tbsp butter
  • 2 Tbsp olive oil
  • 1 medium shallot (finely minced)
  • 3 cloves garlic (finely minced)
  • 1/4 cup heavy cream
  • 1/4 cup parmesan cheese

Instruction

  • Bring chicken stock to a simmer over medium-low heat.
  • In a large pot, heat oil and 2 Tbsp of butter over medium heat until melted.
  • Saute shallots and garlic until tender, being careful not to brown the shallots or garlic.
  • Add rice and stir for 2 minutes, making sure rice is evenly coated with butter.
  • Add wine to rice, stirring regularly.
  • When wine is completely absorbed by the rice, add a cup of the hot stock.
  • Continue to add stock, 1 cup at a time once the previous cup is absorbed by the rice.
  • Stir rice continually.  After 18 minutes, remove the rice from the heat and add the parmesan cheese and 1 Tbsp of butter, stirring until melted.
  • Stir in cream until mixed well.
  • Add any other cooked components at this time (proteins, vegetables, etc.)
  • Season with salt and pepper to taste.