Basic Risotto (Blanco)

6 handfuls of short grain rice
1 quart chicken or vegetable stock
1 shallot
2 cloves of garlic
3 tbsp olive oil
2 tbsp butter
1/4 cup Parmesan cheese, shaved
Salt + white pepper

Bring your stock to a boil and switch to very low heat to keep hot. In another thick bottomed pot, on medium heat, add olive oil, chopped shallot and thinly sliced garlic. Cook long enough to make translucent but do not brown. Add in washed rice. Stir rice to coat in oil, for about 30 seconds and add the salt and pepper. Start adding the stock one ladle at a time, as you continuously stir rice (carefully not to break the grains). It will take about 45 seconds for each ladle to evaporate (if it takes less time or is starting to scorch, your heat is too high) , as you repeat the process for 16 minutes. As tedious as it may seem to stay at the stove for that entire time, stirring and ladling, it's worth the wait. You will not use the entire pot of stock most likely. After 16 minutes the rice should be tender and creamy. Turn off the heat and move the pot. Add butter and Parmesan to the rice, stir and close with a lid. This should stand for about 10 minutes to finish.

You can work on favoring as the risotto blanco is resting under the lid. Roasted onions and mushrooms or sun dried tomatoes and linguica, or shrimp, peas and parsley...it's endless. Pan roast your additions, than ladle the risotto blanco in to mix.  Or serve risotto blanco as is!  

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