Parmesan Risotto - cooking recipe

Ingredients

6-8 Cups Canned Low-Sodium Chicken Broth, Skimmed of fat
3 Tbsp. Olive Oil
1/2 Cup Finely Chopped Shallots (about 2)
1 Cup Arborio or Carnaroli Rice
1 Cup Dry White Wine
4-6 Tbsp. Unsalted Butter
1/2 Cup Grated parmesan Cheese, Plus Extra for Grating or Shaving
1/4 Cup Chopped Fresh Flat-Leaf Parsley
Salt and Freshly Ground Black Pepper

Preparation

1.
Heat stock in saucepan over medium heat; keep at a low simmer.
Heat olive oil in a heavy-bottomed saucepan over medium heat.
Add shallots to oil, and cook, stirring, until translucent. Add rice.
Cook, stirring, until rice begins to make a clicking sound like glass beads, 3 to 4 minutes.