Garlic Parmesan Risotto

1 shallot, chopped
4 cloves of garlic, minced
2 T. of butter or 2 tbsp olive oil or 1 tbsp each
4-5 C of chicken or vegetable broth (I used the whole 5)
¼ cup dry white wine
1 C arborio rice
¼ C freshly grated parmesan cheese (estimated amount. I didn't measure, I just threw some in)
3 T. freshly chopped parsley

In a medium saucepan, heat the chicken broth and continue on low heat to keep it warm.

Chop the shallot and garlic. Melt the butter in a large pan over medium heat, then add the shallot and garlic. Saute until softened. Add the rice and toss to coat.

Pour the wine into the pan and simmer, stirring continuously until the liquid is absorbed.

Add in one cup of chicken broth and stir until the liquid is absorbed. Continue this process until all but 1 C of the broth has been used. This took me about 20 minutes.

With the last cup of broth also mix in the parsley. Simmer until about half of the broth has been absorbed, then add in the cheese and stir until melted and combined.

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