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Place broth in a medium saucepan and heat to a simmer; reduce heat and keep warm.
Mince the shallot.
In a large heavy-bottomed skillet, pot or Dutch oven, heat the butter over medium high heat. Add the shallot, reduce heat to medium, and cook until the shallot is translucent, stirring often, about 3 minutes. Add the rice and stir to combine; cook for 2 minutes. Increase heat to medium-high and add the white wine. Cook, stirring, until liquid is almost evaporated, a few minutes.
At this point, you’re ready to start adding the broth. Add ½ cup warmed broth to skillet. Cook, stirring frequently, until broth is almost absorbed. Repeat, gradually adding broth ½ cup at a time and stirring, until rice is tender but still al dente and sauce is creamy (you may not need all the broth). The process should take about 12 to 15 minutes.
Stir in the Parmesan or Pecorino cheese. Continue to stir until combined. Remove from heat and stir in the salt. Taste, and adjust seasonings as desired (if using Parmesan, it may require more salt than with Pecorino). Serve immediately, garnished with additional cheese and fresh ground pepper.