Recipe Station

• Heat the stock to a simmer in a medium saucepan, then lower the heat.
• In a large saucepan, heat oil and 1 Tbsp of the butter over medium heat. When butter has melted, add chopped shallot or onion. Sauté for 2-3 minutes.
• Add the rice to the pot and stir it briskly with a wooden spoon so that the grains are coated with the oil and melted butter. Sauté for another minute.
• Add the wine and cook while stirring, until the liquid is fully absorbed.
• Add a ladle of hot chicken stock to the rice and stir until the liquid is fully absorbed. When the rice appears almost dry, add another ladle of stock and repeat the process.
• Continue adding ladles of hot stock and stirring the rice while the liquid is absorbed.
• Continue adding stock, a ladle at a time, for 20-30 minutes or until the grains are tender.
• Stir in the remaining 2 Tbsp butter, the parmesan cheese and the parsley.

Now back to that whole cooking class in Italy thing… Just think how proud you'll be when everyone is asking where you learned how to make your risotto like a pro. What you tell them is up to you, but please take a minute and share your risotto successes here with us. We'd love to hear about your delicious, velvety creation! Get that apron on and get to mastering your very own risotto!