- Medium Saucepan
- Large Saucepan
- Wooden Spoon
- Ladle

- 1 1/2 cups arborio rice
- 1 qt chicken stock
- 1/2 cup white wine
- 1 medium shallot (or 1/2 small onion), chopped very tiny
- 3 Tbsp unsalted butter (divided into 1 tbsp and 2 tbsp)
- 1 Tbsp vegetable oil
- 1/4 cup grated Parmesan cheese
- Salt, as needed

- OPTIONAL: 3 to 4 medium boneless COOKED chicken breasts (Or 1 ib) pulled into bite-sized pieces.

1. Heat Chicken Stock to simmer in medium saucepan, the lower heat so it'll just stay warm.

2. In large saucepan, heat oil and 1 tbsp of Butter. When butter melts, add Shallot/Onion and sauté for 2-3 minutes or until slightly translucent.

3. Add rice and stir with wooden spoon. Sauté for another minute. Don't let rice get brown.

4. Add White Wine. Keep stirring constantly. Turn down heat to simmer.

5. Add ladle of Chicken Stock. Stir until absorbed. When rice appears almost dry, add another ladel and repeat until rice is tender, but firm without being crunchy. Stir constantly.

6. Add the rest of the Butter (2 tbsp) and Parmesan Cheese (and Chicken, if applicable). Take off heat. Add salt as needed. Serve ASAP.