Basic Risotto Recipe

Melt the 1 tablespoon butter and 1 tablespoon olive oil in a large skillet over medium heat. Add the minced garlic and shallots, and sauté them for just a moment until fragrant. Stir in the 1 cup arborio rice, coating each grain in the fat, and toast for about 1 minute until the edges of the rice grains look translucent.

Begin adding the 3 cups heated chicken stock, about ½ cup at a time. Stir continuously after each addition, letting the liquid completely evaporate and the rice absorb the stock before adding more. This slow process, and the constant stirring, is what makes the risotto so creamy.

With the last addition of chicken stock, stir in the chopped parsley and 4 tablespoons Parmesan cheese. Continue to cook, stirring, until the liquid is completely evaporated and the risotto is creamy but still has a slight bite to the rice.