PREPARATIONS

• Finely grate the Parmesan.
• Cut the shallot into small pieces.

INSTRUCTIONS

1. Heat 1 tbsp of olive oil in a pot over medium heat. Sauté the shallot until translucent. Add the butter and risotto rice, stirring everything well, and sauté for 1-2 minutes.
2. Deglaze with the first 100ml (1/2 cup) of white wine, letting it reduce over medium heat until no liquid remains in the pot.
3. Next, add 100ml (1/2 cup) of stock and let it simmer, stirring occasionally, until the liquid has mostly evaporated. Continue adding stock 100ml (1/2 cup) at a time, letting it simmer and be absorbed by the rice before each addition, until the remaining 200ml (1 cup) of stock has been used.
4. Afterward, add 150ml (1/2 cup) of water, allowing the rice to absorb it as it cooks. Follow with another 100ml (1/2 cup) of white wine, then add the final 150ml (1/2 cup) of water, stirring as it cooks. The whole process should take around 40 minutes.
5. Remove the pot from the heat and stir in the Parmesan until it melts. Season with salt and white pepper to taste.
6. Divide the risotto between plates and top with additional grated Parmesan, freshly ground pepper, and parsley.