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1
Heat stock in saucepan over medium heat; keep at a low simmer.
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2
Heat olive oil in a heavy-bottomed saucepan over medium heat.
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3
Add shallots to oil, and cook, stirring, until translucent.
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4
Add rice, and cook, stirring, until rice begins to make a clicking sound like glass beads, 3 to 4 minutes.
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5
Add wine to rice mixture.
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6
Cook, stirring, until wine is absorbed by rice.
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7
Using a ladle, add 3/4 cup hot stock to rice.
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8
Using a wooden spoon, stir rice constantly, at a moderate speed.
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9
When rice mixture is just thick enough to leave a clear wake behind the spoon, add another 3/4 cup stock.
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10
Continue adding stock 3/4 cup at a time and stirring constantly until rice is mostly translucent but still opaque in the center.
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11
Rice should be al dente but not crunchy.
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12
As rice nears doneness, watch carefully and add smaller amounts of liquid to make sure it does not overcook.
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13
The final mixture should be thick enough that grains of rice are suspended in liquid the consistency of heavy cream.
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14
It will thicken slightly when removed from heat.
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15
Remove from heat.
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16
Stir in butter, parmesan cheese, and parsley; season with salt and pepper.
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17
Divide the mixture among four shallow bowls, mounding risotto in the center, and grate or shave additional parmesan over risotto.
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18
Serve immediately.
