Risotto
2 C Chicken stock
Olive oil
Salt
Butter
1 Clove of garlic, minced
1 Shallot, minced
1 C Arborio rice (cooked)
1 C White wine
1 C Parmesan cheese, grated
1/2 C Mascarpone cheese
Tools
Saute pan, wooden spoon or spatula
Method
Heat oil in pan, add shallots and garlic. Add white wine and reduce to cook out the alcohol. Add the rice and stir. Slowly add stock while continuously stirring, 2 ounces at a time, until absorbed. Once rice is fully cooked fold in butter, Parmesan, and mascarpone. Season with salt to taste
