Making Risotto

Use Carnaroli or Arborio. Sweat a diced shallot in butter, add the rice and stir for two minutes until the grains turn translucent at the edges. Add a glass of white wine and let it cook off. Then add hot stock a ladle at a time, stirring often, adding more only when the last has mostly been absorbed. It takes about 18 minutes. Stop when the rice is tender with a little bite in the center. Off the heat, beat in cold butter and grated Parmigiano. This step is called mantecatura. The risotto should spread slowly when plated.