Risotto

Directions

1. 1
   1. Bring chicken broth and water to a boil, then back to a simmer
2. 2
   2. Melt butter in heavy pot; cook shallots until softened
3. 3
   3. Add Arborio rice and cook for 1 minute. Add wine and cook for 2 minutes
4. 4
   4. Over medium-low heat add broth in three batches, 2 cups at a time waiting for each batch to be absorbed before adding the next. Cook until rice is al dente and creamy, about 20 minutes, adding more broth as necessary cooking another 3 to 5 minutes.
5. 5
   5. Season with 2 tsp salt and 1/2 tsp fresh ground pepper. Add desired addition.