Basic Risotto

Directions

1. 1
   Bring the vegetable stock to a boil and keep hot.
2. 2
   In a 3 quart saucepan, combine the butter, olive oil, and shallots and saute over medium low heat until shallots are translucent.
3. 3
   Add the rice and toast the rice for approximately 5 minutes, stirring continuously with a wooden spoon.
4. 4
   Add the white wine and continue stirring until the wine has evaporated.
5. 5
   Add the hot vegetable stock, just enough to barely cover the rice and continue stirring until all the liquid is evaporated.
6. 6
   Repeat the above step until the rice is cooked al dente, about 15 minutes total cooking time, add salt and pepper to taste.