Shallot Garlic Olive
Oil Risotto
1 cup Risotto
4 cups chicken broth
3/4 cup small dice Shallots
1/2 cup white wine
4 tablespoons Ah love Garlic Olive Oil
3 tablespoon butter
1/4 cup cream
1/2 cup grated parmesan
Pour the broth in a small pot and bring to a boil. When it
reaches a boil, turn down the heat so the broth is at a
simmer.
Place one tablespoon of olive oil and the butter in a saute
pan on the stove over medium heat. When the butter is
melted, add the shallots, saute the shallots until
translucent but not browned. Add the risotto and stir to
coat. Add the wine, stir to coat, when evaporated or
absorbed add two ladles full of broth. Stir to cover. When
the broth has been absorbed, continue adding 1 ladle full of
broth until the risotto is al dente and the broth has been
absorbed. Add the cream and stir. Next add the cheese and
the balance of the olive oil. Stir until fully incorporated.
Serve immediately.