Heat the stock: Keep the stock at a gentle simmer in a separate pot over low heat.
Sweat the aromatics: In a wide, heavy pot, warm 1 tablespoon olive oil and 1 tablespoon butter over medium heat. Add the minced shallot with a pinch of salt. Cook until translucent and tender, about 2 to 3 minutes. Do not brown.
Toast the rice: Stir in the rice. Cook 1 to 2 minutes, stirring to coat each grain with fat. You’ll hear a soft crackle and see edges turn slightly translucent.
Deglaze with wine: Pour in the white wine and stir until the pan looks almost dry. This adds acidity and aroma.
Add stock gradually: Ladle in about 1/2 to 3/4 cup hot stock. Stir gently and steadily, scraping the bottom to prevent sticking. When the liquid is nearly absorbed, add another ladle. Continue this rhythm for 16 to 20 minutes.
Taste for doneness: The rice should be al dente—creamy around the grain with a tiny core of bite. If too firm, keep adding stock and tasting every couple of minutes.
Finish the risotto: Turn off the heat. Add the remaining 3 tablespoons butter and 1 to 1 1/4 cups parmesan. Stir briskly to create a glossy, flowing texture. Adjust with a splash of hot stock if it looks too thick, or more cheese if you want it richer.
Season and brighten: Taste and add salt, pepper, and a little lemon zest or a squeeze of lemon to wake up the flavors.
Serve immediately: Risotto should softly spread on the plate, not sit in a firm mound. Garnish with herbs and extra cheese.
All’onda: The risotto should ripple like waves when you shake the pan.
Not gluey: If it clumps, whisk in a splash of hot stock to loosen.
Not soupy: If it runs like broth, keep stirring until it thickens slightly.
