Forbidden Rice Risotto

1. 1

   Melt one tablespoon of butter in a pot over medium heat. Add the shallot and gently fry for 3-4 minutes until clear.

2. 2

   Stir in the rice and cook for another minute.

3. 3

   Add the sherry and deglaze the pan, stirring constantly, about a minute.

4. 4

   When the sherry has reduced, add the hot chicken stock only enough to just cover the rice. Keep stirring, adding more stock like before when most of the liquid is gone.

5. 5

   Continue to stir and add stock until the rice is tender but still with some bite. This took me about 35 minutes.

6. 6

   Add the remaining butter and the parmesan, and season with salt and pepper to taste.

No additional tips available.