Ingredients

• 1 Cup Arborio Rice
• 2 Teaspoons Butter
• 1 Whole Shallot, Minced
• 1/2 Cup White Wine
• 4 Cups Chicken Stock
• 1 Pinch Salt and Pepper
• 1/4 Cup Grated Parmesan Cheese
• 2 Tablespoons Parsley

Directions

1. Heat chicken stock in a small pot.
2. In a medium size heavy sauce pan, add butter on medium-low heat.
3. Add shallots, sauté about 1 minute.
4. Add rice mixing well until well coated and transluscent, about 2 minutes.
5. Add wine, salt and pepper and mix well until it is absorbed into the rice.
6. Ladle 1 cup stock into rice and mix until all stock is absorbed, add another ladle, and continue adding and stirring until all broth is absorbed, about 20-25 minutes.
7. Add parmesan cheese and parsley, mix well and serve.