4 tbs olive oil
1 shallot, finely chipped
1 c Arborio risotto rice
1/2 c white wine
4 c chicken stock
1 sprig thyme
1 c coarsely grated Parmesan cheese
Warm a tablespoon of the olive oil in a large saucepan over medium heat. Add the shallot and cook for about three minutes. Add the rice and cook while stirring, until it turns opaque. Add the wine with pinch of salt and pepper and the thyme. Cook on low heat stirring until it nearly evaporates. Add a cup of boiling stock and cook, stirring continuously until it has nearly evaporated. Repeat the process with 2 more cups of broth. You got the point, stirring for about 20-30 minutes. Taste the rice – it should be cooked through, but still have a bit of bite. Add 1/ 4 cup water if needed. When ready, turn off the heat and mix in the remaining three tablespoons oil and the cheese. Season with more salt if needed. Truffles, or other mushrooms and vegetables could be added throughout the process.