Side Pieces: Parmesan Risotto


  • 6 cups of chicken stock
  • 1/2 cup of white wine
  • 1 big clove of garlic, minced
  • 1 shallot, finely minced
  • 1 ½ cups of grated Parmesan cheese
  • 1 cup of Arborio rice
  • 2 tbs of olive oil
  • 2 tbs of butter


  1. In a small pot, heat the chicken stock on medium heat until it’s hot, but not boiling.
  2. In a heavy bottomed pot, heat the olive oil on medium heat, and add the shallots and garlic. Cook them until fragrant, but not browned!
  3. Add the rice, and stir for about 2 minutes. Each grain of rice should be coated in the olive oil, and should smell toasty and delicious.
  4. Add the white wine and stir, then add ½ cup of the hot stock. Stir CONSTANTLY, but slowly until the stock is absorbed, then add the next ½ cup. Repeat until all of the stock is absorbed, and the rice looks creamy and delicious. The constant stirring is a labor of love, but worth it. Because Arborio rice is super starchy, constant stirring creates a creamy liquid around the rice as it cooks.
  5. Stir in the butter, and the cheese. Serve IMMEDIATELY.