Classic Risotto

In a small saucepan, bring broth to a simmer then keep warm.

In a medium saucepan, add oil and turn heat on to medium. Saute shallots until translucent and tender, about 2 to 3 minutes.

Turn heat down to medium-low and add rice and stir continuously for 1 to 2 minutes. Add wine and stir the rice until the wine is absorbed, about 1 minute. Add the salt and give a gentle stir.

Add 1 cup of the warm broth and stir until the broth is absorbed. Continue to add 1 cup of broth at a time to the rice until you have used all of the broth and most of the broth has been absorbed, about 20 to 25 minutes. Just make sure the prior cup of broth is absorbed before adding the next.

Once the rice has a creamy consistency, remove from heat and stir in the Parmesan cheese and butter. Season to taste with salt and pepper and serve immediately.