Easy Parmesan Risotto Recipe

Ingredients

• 4 cups low-sodium chicken stock
• 1 tablespoon extra virgin olive oil
• 3 tablespoons unsalted butter (divided)
• 1/2 cup chopped shallots
• 1 1/2 cups Arborio rice ((short-grain Italian rice))
• 1/2 cup dry white wine
• 1/3 cup grated Parmesan cheese
• 1 teaspoon salt (plus more to taste)

Instructions

1. 1

   In a saucepan or microwavable bowl, heat up the chicken stock. Set aside.

2. 2

   In another saucepan, heat olive oil and 1 tablespoon butter over medium heat. Add the shallots and sauté for 2 minutes.

3. 3

   Add the rice and stir to coat in the butter, oil, and shallots. Toast for a minute without letting it burn. Add the dry white wine while stirring until the wine is absorbed.

4. 4

   Using a ladle, add the hot chicken stock, a ladle at a time, until fully absorbed. Continue to stir the rice and add chicken stock, a ladle at a time, until fully absorbed. Repeat until the rice is tender yet al dente. This process will take about 20-30 minutes.

5. 5

   Once all the chicken stock is incorporated, stir in remaining butter and Parmesan cheese. Season with salt to taste. Serve and enjoy!