½ Bottle – Barolo Wine
1 quart – Vegetable Stock
2 – Shallots, minced
¼ cup – Olive Oil
1 pound – Arborio Rice
4 tablespoons – Unsalted Butter
½ cup – Parmigiano Reggiano Cheese, Grated
In a medium sized stock pot add the Barolo wine and bring to a boil to cook off the alcohol in the wine, reduce liquid by continuing to simmer for about 10 minutes, you should be left with roughly 8 ounces of wine when you are finished with the reduction. Add 1 quart of vegetable stock to the wine and heat until the stock begins to simmer, then turn off heat and let sit as you will be using this stock to cook your risotto.
In a large stock pot, on medium heat, add ¼ cup olive oil. Heat oil until it shimmers (if you keep your eyes on the oil you will see what I mean). At this point add in the shallots, stirring continuously using a wooden spoon and cook until translucent, 4-5 minutes.
Increase heat to medium high and add the rice, stirring quickly to keep the rice from sticking to the bottom of the pan and to lightly toast it. After you begin to hear little snaps and pops, which is the grains of rice toasting, with a ladle add 1 cup of the reserved Barolo and vegetable stock, stirring vigorously.
Lower the heat to medium and begin adding the stock ¼ cup at a time, stirring continuously, this is very important as you do not want the rice sticking to the bottom of the pot. The rice should always look creamy and a little watery. Continue adding the stock until the rice is cooked, the entire process should take about 30 minutes.
When the rice is cooked remove it from the heat. Continue stirring and add 4 tablespoons of butter and ½ cup of grated Parmigiano Reggiano. Stir vigorously to make as creamy as possible. FINITO!