Risotto Da Re

• 2 tablespoons olive oil
• 2 tablespoons butter, plus 1/2 cup butter
• 1 large shallot, sliced thin
• 3/4 cup dry white wine
• 4 cups vegetable stock
• 1 1/2 cups Acquerello carnaroli rice
• 1/2 cup freshly grated Parmesan
• 1/3 cup rich meat stock (enriched with 2 tablespoons of butter if you like)

1. In a deep pan, melt 2 tablespoons butter with olive oil over low heat. Add the shallot and cook until golden and soft, about 20 minutes. Remove shallot with slotted spoon and puree in food processor until smooth.
2. Meanwhile, in two separate saucepans, heat vegetable stock and meat stock, maintaining just below a boil.
3. Return shallot puree to pan, add rice and raise heat to medium. Stir rice well to coat and sautee for about 4 minutes, then add wine. When it's incorporated, begin adding hot vegetable stock in quarter-cup increments, gently stirring, and only adding more when it's been fully absorbed.
4. The grains of rice will begin to swell. Start tasting after you've incorporated 2-3 cups (you probably won't need more than 3). When finished, the risotto should retain an "al dente" texture with plump, individual grains. At this point, stir in the 1/2 cup butter and Parmesan.
5. To serve, plate risotto and create a small well in the center of each mound to hold a couple of spoonfuls of the hot meat stock.

olive oil, butter, shallot, white wine, vegetable stock, carnaroli rice, freshly grated parmesan, rich meat stock

Taken from food52.com/recipes/3711-risotto-da-re (may not work)