Many risotto “purists” insist there is only one correct way to make the perfect risotto. Although this traditional “stand-and-stir” method requires a bit of effort, the results are well worth it.


6 cups chicken broth
6 tablespoons butter, divided
3 cloves garlic, finely minced
1 small shallot, finely minced
1 ½ cups Arborio rice
½ cup dry white wine
½ cup Parmesan cheese, freshly grated
2 tablespoons fresh parsley, finely chopped
Salt and freshly cracked pepper, to taste


  1. Heat broth in a medium-sized saucepan over low heat.
  2. Melt 2 tablespoons butter in a large saucepan over medium-high heat. Add garlic and shallot and cook for approximately 1 minute.
  3. Add rice and stir with a wooden spoon until it is thoroughly coated and becomes a golden color. Add wine and stir constantly until the liquid is fully absorbed.
  4. Add ½ cup of warmed chicken broth to the rice and stir until it is completely absorbed. Repeat with remaining broth, adding ½ cup at a time while stirring constantly. This process should take 15 – 20 minutes or until the rice is al dente.
  5. Remove from heat and add remaining butter, Parmesan cheese, and parsley. Stir until cheese and butter are melted. Season with salt and pepper, to taste.