Ingredients:
2 tbsp butter
2 tbsp garlic, minced
2 tbsp shallot, minced
2 cups Arborio rice
4 oz white wine
2 qts vegetable stock (as needed)
8 oz white cheddar cheese, shredded
Salt & pepper, to taste
Buona Cucina infused oil of your choice, for finishing such as Buona Cucina Infused Black Truffle Gourmet Oil or Buona Cucina White Truffle Gourmet Oil
Directions:
Sauté the Aromatics:
In a large pan over medium-high heat, melt butter.
Add garlic and shallots, cooking until fragrant.
Stir in Arborio rice and cook for 1 minute.
Cook the Risotto:
Pour in white wine, stirring continuously until absorbed.
Slowly add vegetable stock, one cup at a time, stirring frequently.
Continue adding stock and stirring until the rice is tender and creamy.
Finish & Serve:
Stir in shredded white cheddar cheese until fully melted.
Season with salt and pepper to taste.
Drizzle with Buona Cucina infused oil of your choice before serving for an extra depth of flavor.
Recipe by Chef Eric Longley