Parmesan Risotto


  • 1 cup of Boreo Rice (Risotto)

  • 1 ½ cups of White Wine

  • 1 ½ cups of Chicken Stock

  • 1 ½ tbsp ofdiced shallots

  • 2 tbsp of butter for sauté

  • 2 tbsp of butter for finishing

  • Grated Parmigaino Reggiano

  • Salt & Pepper to Taste

  • Directions

    In deep sauté pan, sauté butter and shallots. Add Boreo rice and stir in butter mixture to coat. Mix liquid portions of wine and stock and add 1/3 of mixture to rice. Carefully stir liquid mixture in until it is thoroughly absorbed by the rice. Once mixture becomes thick with no liquid, add another 1/3 portion of liquid mixture. Again, carefully stir liquid mixture into rice until thoroughly absorbed. Be careful as rice mixture is very sticky and could splatter up and cause burns. Once mixture becomes thick again, add remaining 1/3 portion of liquid until thoroughly absorbed. Once rice mixture has thoroughly absorbed all liquid, take off heat. Rice should still be slightly al dente. Add 2 tbsp butter and grated reggiano parmesan cheese – about ½ to ¾ cups or to taste. Add salt & pepper to taste. Makes a great side dish with any meat entrée.