Risotto Di Milano

• 1 lb. imported arborio rice
• 1/4 cup virgin olive oil (Italian)
• salt to taste
• 4 ozs. dry white wine (Italian)
• 2 shallots chopped fine
• 3 ozs. unsalted butter
• 4 ozs. freshly grated imported parmesian cheese
• 8 cups simmering chicken stock

1. Have your stock simmering with a ladle nearbye. In a heavy Le crussete casserole (the heaviest pot you have) add your olive oil and shallots let the shallots sweat not allowing them to turn brown. This takes about 2 minutes. You now add your rice and stir to cover each kernel with oil & shallot mixture. When the rice is covered with this mixture add your wine and stir, let the wine evaporate. Now you start to add your stock 1 ladle at a time letting it simmer and allowing the rice to absorb the liquid. When you have added about 6 cups of liquid taste. If the rice is very hard add 1 more ladle and taste again. The risotto is finished when it is aldente (to the toothe). You now add the butter and stir and the rice will have a beautiful shine. Add your grated cheese taste for seasoning and adjust. Risotto waits for no one.

arborio rice, virgin olive oil, salt, white wine, shallots, unsalted butter, parmesian cheese, chicken

Taken from www.epicurious.com/recipes/member/views/risotto-di-milano-1200162 (may not work)