4 cups gf chicken stock 2 teaspoons olive oil 2 shallots, minced 1 garlic clove, minced 1 cup arborio rice 1/2 cup dry white wine Salt and freshly ground black pepper 2 Tablespoons unsalted butter 1/4 cup freshly grated Parmigiano-Reggiano cheese
In a medium saucepan heat gf chicken stock until it is hot. Reduce heat to low.
In a separate medium saucepan, heat olive oil over medium heat. Add shallots and garlic, sauté until tender. Increase heat to medium-high. Add rice and sauté for about 1 minute. Add wine and cook until nearly all wine cooks off. Reduce heat back to medium, and adding about 1/2 cup gf chicken stock to rice, Stir constantly until rice absorbs almost all of the liquid. Repeat this process with remaining chicken stock, adding 1/2 cup at a time. Test rice; when done, it should be "al dente". Adjust seasonings to taste with salt and freshly ground black pepper.
Remove pan from heat; add butter and Parmigiano-Reggiano cheese, Stirring gently. Cover pan and allow risotto to sit for 2-3 minutes. Serve immediately.