Prep your ingredients: mince a shallot and some garlic, chop the fresh herbs and set aside.

Add the stock to a pot and warm up over medium heat. When making your risotto, you’ll want to be adding warm stock to your rice - this keeps the cooking process steady and will result in more evenly cooked risotto! Have this pot next to your risotto cooking vessel. If it begins to boil too much, just turn down the heat a bit. A light simmer is fine.

You’ll need a different vessel to make the risotto. A large skillet or dutch oven works great! Heat that skillet or dutch oven up over medium heat for about a minute. Add the butter and let melt. Add the arborio rice, garlic, and the shallot, stir to combine and let brown. Once it begins to brown, add the paprika, stir, and prepare to begin slowly adding your stock.

Stock adding process: the stock needs to be added to your rice mixture about 1 cup at a time. You’ll add some stock, and stir, stir stir! Your stovetop temperature for the rice may need to be lower - possibly a medium low. You always want a gentle simmer in your rice mixture, not a crazy boil. Let the whole cup of liquid soak into the rice. Once soaked in, add another cup of stock. You’ll need to stir consistently. Never walk away without stirring for more than 30 seconds or so. The stirring rubs the grains of rice together and the starches create a natural creaminess that sets risotto apart from simply making rice.

After you add 2 or 3 cups of stock to your rice, add your cup of wine. You’ll want the alcohol fully cooked out by the time the risotto is ready.

Keep adding stock one cup at a time, stirring until soaked in, until the rice is fully cooked. After 5-6 cups have been added, taste test it! The rice should not be crunchy. It also shouldn’t be too mushy. You may like the “doneness” before you’ve used all 8 cups of stock, and that’s ok.

When rice is done, turn heat to low (or lowest setting) just to keep warm. Add 1 tsp. of Kosher salt, a little black pepper, the finely chopped herbs, the parmesan cheese, and the heavy cream. Stir until fully mixed, and taste test for other adjustments you may want to make (more salt or pepper, cream, cheese, butter, etc).

Serve warm!

Plating: This risotto is filling and stands on its own. It’s also a great side dish! It is best served fresh and hot. Top with extra herbs upon serving if you wish!