Ingredients
1.5 tbsp olive oil
1.5 tbsp butter
1 shallot, minced
1 clove garlic, minced
200g Arborio rice
120ml dry white wine
720ml hot vegetable stock
80g freshly grated Parmesan cheese
2 tbsp minced fresh parsley
salt, to taste
freshly ground white pepper, to taste
Directions
Step 1
In a large sauté pan, heat the olive oil and butter over medium-high heat until the butter is melted. Reduce the heat to medium-low and add the minced shallot and garlic. Cook and stir until the shallots are translucent but not browned, about 5 minutes.
Step 2
Add the Arborio rice and stir until the rice is coated in oil and begins to toast, about 5 minutes. Pour in the white wine and let it simmer until it has mostly evaporated. Then, stir in one-third of the boiling vegetable broth. Continue stirring until the rice has absorbed the liquid and turned creamy. Repeat this process twice more, stirring constantly. Stirring in the broth should take 15 to 20 minutes in total. The rice should be tender yet firm to the bite. You may not need all the vegetable stock.
Step 3
Remove the pan from the heat. Stir in the freshly grated Parmesan cheese, minced parsley, salt, and white pepper until well combined. Serve immediately.