3/4 c. Arborio Rice
3 c. Chicken Stock
2 tsp. olive oil
2 tsp. minced garlic
2 tsp. minced shallot
1 T. Cream
2 T. grated Parmesan
In a bowl soak the rice in the stock for 20 seconds, swirling with a whisk.
Strain the rice from the stock.
In a heavy bottom pan, heat the olive oil. Add the rice and toast until it smells nutty.
Add the garlic, shallot and starchy stock, reserving 1/2 c.
Bring to a boil. Give the mixture a final stir, lower the heat and cover the pot with a lid.
Cook gently for 10 minutes. Stir the mixture.
Cook for an additional 10 minutes.
Add the reserved stock, cream and cheese. Stir until creamy and thick.