Parmesan Risotto


  • 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


  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.