Serves 4

 

Ingredients

5 cups chicken broth

2 tablespoons butter

1 clove garlic, minced

1/3 cup shallots, minced

1 1/2 Arborio rice

1/2 cup dry white wine

1 tablespoon butter

3/4 cup grated Parmigiano - Reggiano cheese

3 tablespoons chopped basil or mixed herbs

salt and pepper to taste

 

Bring broth to a steady simmer. 

In a heavy 4-quart pan, heat butter and olive oil over moderate heat.

Add garlic and shallots and cook for 1 or 2 minutes.

Add white wine and stir until absorbed.

Add rice, stir 1 minute.

Add broth, 1/2 a cup at a time, making sure each addition is absorbed before adding next, while reserving 1/4 cup to add at the end.

Stir frequently to prevent sticking. 

When rice is tender but firm, add the reserved broth.

Turn off heat and add butter, cheese and herbs and stir.

Top with more fresh cheese, cracked pepper and a sprinkling of sea salt.

Serve immediately.