Chef Peter's Risotto

• 1 cup arborio rice
• 3 tablespoons shallots (sm. dice)
• 12 cup white wine
• 3 cups warm chicken stock
• 2 ounces butter (optional)
• 12 cup grated hard cheese (optional)

1. Sweat shallots until translucent.
2. Add white wine cook until almost dry.
3. Add rice, coat in white wine.
4. Add stock in about 3/4 cup at a time.
5. Cook until rice is soft enough to bite.
6. Add butter/cheese and garnishes of choice.

arborio rice, shallots, white wine, chicken, butter, hard cheese

Taken from www.food.com/recipe/chef-peters-risotto-291197 (may not work)