chelsea'srecipes

Ingredients:

6 cups of broth (you can use chicken or veggie- I prefer to the low-sodium versions)

½ stick of unsalted butter

1 large shallot, diced small

Salt and pepper

1 cup of Arborio rice

½ cup of dry white wine

2 tablespoons grated Parmesan

Directions:

1. In a medium saucepan, bring broth to a simmer: reduce heat and keep warm. In a heavy- bottomed skillet or pot (like a Le Creuset), heat ½ of the butter over medium heat. Add in the shallot, season with some salt and pepper. Cook for around 3-4 minutes (until the shallot is soft). Add in the rice and keep stirring, coating each grain for about a minute.

2.  Add in wine to de-glaze the bottom of the pot for around 2 minutes. The starch from the rice starts to stick to the bottom a bit- this is where the wine magically lifts it up and stops it from sticking. Ladle in about 1 cup of broth, stirring continually until the broth is absorbed (around 4 minutes). Repeat this step until all of the liquid is slowly added in- around 20 minutes.

3. Remove from heat and stir in the rest of the butter and Parmesan. This is when you can add in the veggies. Season with salt and pepper. Add more cheese on top!