Rice Select Arborio Rice

Cooking Classic Risotto: 2 Tbsp olive oil; 2 Tbsp butter; 3 Tbsp shallots, minced; 5 Tbsp dry white wine; 1-1/2 cup rice; 4 cups hot chicken broth; 1 cup grated; Parmigiano-Reggiano. Heat oil and butter in a large heavy saucepan. Add shallots and saute over medium heat until shallots are tender, about 2 minutes. Add rice and stir until all grains are coated and slightly translucent, about 2 minutes. Add wine and stir over medium high heat until all wine is absorbed. Add about 1 cup of hot broth to rice and stir constantly until almost all the broth is absorbed. Continue to add hot broth, one cup at a time, stirring until liquid is absorbed, before adding more broth. Use enough broth to cook the rice until it is just al dente. Remove from heat and stir in Parmigiano-Reggiano. Serves: 4-6