- 3 tablespoons vegetable oil
- 1.5 cups Arborio rice
- 2 tablespoons minced shallot or mild white onion
- 0.666667 cup dry white wine (preferred wine: unoaked wines)
- 4 cups or 5 cups simmering chicken stock or broth
- kosher salt and freshly ground black pepper
- 2 tablespoons freshly squeezed lemon juice
- 0.5 cup freshly grated Parmesan, plus extra for serving
- 3 tablespoons whole butter, unsalted
- Heat the vegetable oil in a medium saucepan over medium heat. Add the rice and stir for a minute to oil. Lightly cook the grains of rice to slightly toast them.
- Add in the shallots and cook for 2 minutes until they are translucent. You don’t want any color.
- Add the white wine and simmer over low heat, stirring constantly, until most of the wine has been absorbed.
- Add the chicken stock, 2 ladles at a time, stirring almost constantly and waiting for the stock to be absorbed before adding more. This process should take 25 to 30 minutes.
- While the stock is cooking, continue to stir the risotto. This will help cream the grains.
- Continue cooking and adding stock, stirring almost constantly, until the rice is tender but still firm. The rice should not be mushy, but should not fight the tooth when chewed.
- When the risotto is done, turn off the heat and stir in half the lemon juice. Set aside, off the heat, for a few minutes, sprinkle with salt and pepper, and stir in the cheese and butter. Adjust the seasoning with cheese, lemon juice and salt/pepper. If the risotto gets too thick, thin with stock.