A Simple Risotto
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