Parmesan and Shallot Risotto - Yummy!!

Prep Time: 5

Cook Time: 40

Total Time: 45

Servings: 4

Author: Giangi Townsend

Ingredients

2 cups rice 2 cups or Carnaroli rice
5 cups sodium free chicken stock 5 cups sodium free chicken stock
3 tbsps olive oil 3 tablespoons olive oil
4 shallots 4 peeled and minced shallots
2 tbsps unsalted butter 1 to 2 tablespoons unsalted butter
3 tbsps parmesan cheese 3 tablespoons finely grated parmesan cheese

Instructions

Bring the stock to a simmer and keep warm over low heat.
In a large pan, or risotto pan, heat the olive oil and add the shallots. Cook for 2 to 3 minutes until the shallots have softened but not browned. Stir in the rice and cook for a couple of minutes until the rice becomes translucent. Stir frequently.
Add ladleful of hot stock to the rice stirring until almost all the liquid is absorbed before adding the next ladle full. When you have added most of the entire stock, stir in the butter and when all incorporated add the parmesan cheese and the chopped parsley.
Add a splash of more stock to keep the rice moist and creamy. Season to taste. Serve hot and topped with a drizzle of olive oil.

Nutrition

Giangi's Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.