Executive Chef Paul Marks will be sharing some of his favorite recipes each month. This creamy, hearty dish will help keep you warm on those rainy April days.

Risotto
 
4 ½ cups chicken stock
1 cup dry white wine
3 tablespoons olive oil
2 tablespoons butter
2 shallots, finely chopped
1 cup Arborio rice
¾ cup grated Parmesan cheese
Salt and pepper to taste
 
Place stock and wine in medium saucepan and bring to a very slow simmer. Pour olive oil in heavy-bottomed saucepan over medium heat, add shallots and cook until soft.

Add rice to oil and shallots, stir and cook rice for about 2 minutes until the rice starts to go translucent.

Slowly add one cup of stock to rice and stir constantly until the liquid has been absorbed. Repeat, only adding more stock after liquid has been absorbed. Continue adding stock until risotto is creamy. Risotto should have firm but tender grains.

When the risotto is almost done, stir in the butter until absorbed, and then add the Parmesan cheese.  

Note: risotto may be cooked halfway then cooled and saved for a later use. This saves time when entertaining.