1. In a medium saucepan, over medium heat, add the butter. When the butter has melted add the shallots and saute until very soft, about 5 minutes. 2. Stir in the rice and add a pinch of salt. 3. Raise the heat to high and cook, stirring to toast the rice, about 1 minute. 4. Add the wine and cook until reduced by half. 5. Pour in the stock and water and bring the mixture to a boil. Lower the heat, cover, and simmer until the liquid is absorbed, about 20 minutes. 6. Season with salt, to taste. Transfer to a serving bowl and serve. ---------------------------------------------------------------------------
Nutrition
Ingredients
