500 ml Chicken Stock

250 ml White wein dried

3 tbsp. Olive oil

6 Shallot finely chopped

11/2 cups Arborio rice

3 tbsp. Unsalted butter, softened

2 tbsp. Parsley freshly chopped

2 cloves Garlic minced



2/3 cups Parmesan cheese grated


In a small saucepan, bring stock to a boil and reduce heat to a simmer.

Heat the olive oil in a medium saucepan, add shallot stirring until the shallot is translucent but does not brown. Add minced garlic, rice and stir to combine. Add white wein, bring to a boil, and reduce liquid by half, about 3-4 minutes. Add 125 ml chicken stock.

Turn heat to medium high, keeping the mixture boiling, stirring continuously. Wait until the stock is almost completely absorbed before adding the next remaining stock. Stir the rice almost constantly to keep the rice from sticking to the edges of the pan.

It may take about a 25 minutes for all of the broth to be absorbed by the rice and the rice to become cooked. Stir in the Parmesan cheese, unsalted butter and season to taste with salt and pepper. Garnish with chopped fresh parsley.