# Risotto

## Ingredients

* 7 cups chicken stock
* 2 tbsp. olive oil
* 1 large shallot, finely chopped (~1⁄4 cup)
* 2 cloves garlic, minced
* 1-1⁄2 tsp. kosher salt
* ? tsp. black pepper
* 2 bay leaves
* 5 tbsp. unsalted butter
* 2 cups arborio rice
* 1 cup dry white wine
* 3⁄4 cup freshly grated Parmesan, plus more for garnish

## Directions

1.  Warm the chicken stock in a medium saucepan over medium-low heat,
    cover and keep warm.

2.  Heat the olive oil in another medium saucepan.
    Add the shallot, garlic, 1⁄2 teaspoon salt and ~10 grinds of black pepper
    and cook, stirring occasionally, until the vegetables are softened, 3--4 minutes.

3. Add the bay leaves and 3 tablespoons butter,
    stirring until the butter has melted, ~1 minute.

4.  Add the rice and stir once.
    Toast until the rice starts to turn light golden brown, 3--4 minutes.

5.  Pour in the wine and simmer, stirring occasionally,
    until it has evaporated completely, 2--3 minutes.

6.  Ladle one cup of the warm stock into the rice
    and cook, stirring gently without stopping,
    until the rice has absorbed the liquid, 2--3 minutes.

7.  Repeat this process, adding more stock a ladleful at a time,
    until the rice is al dente, 17--19 minutes. Discard the bay leaves.

8.  Stir in the Parmesan, the remaining 2 tablespoons butter, 1 teaspoon salt
    and a few more grinds of black pepper.

9.  Serve hot, with more Parmesan, if desired.