Parmesan Risotto
This rich and creamy Parmesan risotto is simple to make for a wonderful Italian appetizer or side dish alongside seafood or steak.
olive oil
1 ½
tablespoons
butter
1 ½
tablespoons
shallot, minced
1
garlic, minced
1
clove
Arborio rice
1
cup
dry white wine
½
cup
hot vegetable stock
3
cups
freshly grated Parmesan cheese
⅓
cup
minced fresh parsley
2
tablespoons
salt to taste
freshly ground white pepper to taste
 Heat olive oil and butter in a large sauté pan over medium-high heat until butter is melted. Reduce heat to medium-low and add shallot and garlic. cook and stir until shallots are translucent but not brown, about 5 minutes.
  Pour in rice and stir until the rice is coated in oil and has started to toast, about 5 minutes. Pour in wine and let it simmer until it has mostly evaporated, then stir in one-third of the boiling vegetable broth ; continue stirring until the rice has absorbed the liquid and turned creamy. Repeat this process twice more, stirring constantly. Stirring in the broth should take 15 to 20 minutes in all. When finished, the rice should be tender yet firm to the bite. You may not need all the vegetable stock.
  Remove from heat. Stir in Parmesan cheese, parsley, salt, and white pepper until well combined. Serve immediately.
