Ingredients:

  • 2 tbsp extra virgin olive oil
  • 1 medium shallot, finely minced
  • 3 cloves garlic, minced
  • 1 tsp sea salt
  • 1.5 cups Arborio rice
  • 0.5 cup dry white wine
  • 5 cups low-sodium chicken broth
  • 0.5 tsp black pepper
  • 0.5 cup freshly grated Parmesan cheese
  • 1 tbsp unsalted butter
  • 2 tbsp fresh lemon juice
  • 0.25 cup fresh parsley, chopped

Instructions:

  1. Heat the olive oil in a heavy-bottomed pot over medium heat. Add the minced shallots and sauté until translucent (about 3 minutes), then stir in the garlic and cook for another 60 seconds until fragrant.
  2. Add the Arborio rice to the pot. Stir constantly for 2–3 minutes until the edges of the rice grains become translucent and smell slightly nutty.
  3. Pour in the white wine and stir until the liquid is completely absorbed and the alcohol scent has evaporated.
  4. Begin adding the warm broth one ladle at a time, stirring occasionally. Wait until the liquid is almost absorbed before adding the next ladle, continuing until the rice is tender but still has a slight bite (al dente).
  5. Remove from heat. Stir in the Parmesan cheese, unsalted butter, and lemon juice to create a creamy emulsion. Fold in the chopped parsley and season with black pepper.