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| Stirring the rice too vigorously will make your risotto slightly gluey; stirring too little will make it |
| watery. Rice should be only thinly veiled in liquid during the stirring process. |
| 6 to 8 cups Homemade Chicken Stock , or canned low-sodium chicken broth, skimmed of fat |
| 1/2 cup finely chopped shallots (about 2) |
| 1 cup Arborio or Carnaroli rice |
| 4 to 6 tablespoons unsalted butter |
| 1/2 cup grated Parmesan cheese, plus extra for grating or shaving |
| 1/4 cup chopped fresh flat-leaf parsley |
| Salt and freshly ground black pepper |
| 1. Heat stock in saucepan over medium heat; keep at a low simmer. Heat olive oil in a |
| heavy-bottomed saucepan over medium heat. Add shallots to oil, and cook, stirring, until |
| translucent. Add rice, and cook, stirring, until rice begins to make a clicking sound like glass |
| 2. Add wine to rice mixture. Cook, stirring, until wine is absorbed by rice. |
| 3. Using a ladle, add 3/4 cup hot stock to rice. Using a wooden spoon, stir rice constantly, at a |
| moderate speed. When rice mixture is just thick enough to leave a clear wake behind the spoon, |
| add another 3/4 cup stock. |
| 4. Continue adding stock 3/4 cup at a time and stirring constantly until rice is mostly translucent |
| but still opaque in the center. Rice should be al dente but not crunchy. As rice nears doneness, |
| watch carefully and add smaller amounts of liquid to make sure it does not overcook. The final |
| mixture should be thick enough that grains of rice are suspended in liquid the consistency of heavy |
| cream. It will thicken slightly when removed from heat. |
| 5. Remove from heat. Stir in butter, Parmesan cheese, and parsley; season with salt and pepper. |
| Divide the mixture among four shallow bowls, mounding risotto in the center, and grate or shave |
| additional Parmesan over risotto. Serve immediately. |
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Barrington
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