48 oz Stock 2 Tbsp Unsalted Butter, cold
1 Medium Shallot, diced 1 Cup Arborio Rice
2 oz Olive Oil 2 Tbsp Fresh Grated Parmesan Cheese
Add the stock to a large sauce pan and simmer.
Add the diced shallots to a medium size, pre-heated sauté pan and sauté over medium-high heat until the shallots are
translucent (approximately 5 minutes).
Add the Arborio rice to the sauté pan and toast the rice for 3 or 4 minutes, or until the edges of the grain are opaque.
Begin gradually adding the stock to the rice, just a ladle-full at a time, stirring constantly with a wooden spoon until most
of the liquid is absorbed, about 2 to 3 minutes.
Reduce to medium heat and add another ladle of stock, ensuring to stir continuously. Continue this process until the
rice becomes creamy and tender, yet maintains a bite. You may not use all the stock.
Finish by folding in the butter and Parmesan.
Yields 4 servings