48 Ounce Low Sodium Chicken broth-simmering
3-4 Minced Garlic cloves
2 Minced Shallots
Cubed Butter
1/4 Cup White wine
Grated Parm cheese
Arborio Rice
Olive oil
Put 2 teaspoons butter in pan over med-high heat
Once melted add minced shallots and garlic
Turn to medium heat
Soften shallots and add a pinch of salt
Add three handfuls of rice (every handful is a portion)
Cook rice stirring, it will start to stick slightly.
Rice will start to stick you don’t want color on the rice
Pour in about 1/4-1/2 C of wine. Stir
Let the wine cook off—it should be on a slow simmer
The liquid will become cloudy and as you run the wooden spoon over the pan you will see the rice leaves streaks- the wine will be gone. Cook out the wine.
Watch your heat, you may have to turn it lower at this point. See how it goes, don’t let it cook to fast.
Add the first of 3 additions of hot simmering stock to the rice. Add about 2-3 lades of stock, just enough to cover the rice.
Cook until the liquid evaporates and you see streaks again, the liquid should be absorbed.
Add the second addition of hot simmering stock to the rice. Add about 2-3 lades of stock, just enough to cover the rice.
Cook until the liquid evaporates and you see streaks again, the liquid should be absorbed.
Add the third addition of hot simmering stock to the rice. Add about 2-3 lades of stock, just enough to cover the rice.
Cook until the liquid evaporates and you see streaks again, the most liquid should be absorbed, but you still want it wet.
Taste the rice to see if you have the chew you want.
Take off heat.
Add a little olive oil
Add a little butter
Add parm cheese on top
Let sit for a minute
Stir and enjoy