Ingredients:

3 Tablespoons Barbàra Extra Virgin Olive oil
2 medium shallots, minced
2-1/2 cups chicken, or vegetable stock (heated)
½ cup dry white wine
1 cup risotto
sea salt, to taste
½ cup grated parmesan cheese, plus a little more as garnish
1 Tablespoon lemon zest
A few watercress leaves, or parsley (as garnish)

Directions:

1. Heat a heavy-bottom pan to medium high heat. Add in the olive oil.
2. Add in the shallot and sauté for a minute, until it is translucent, but not browned.
3. Add in the risotto and coat the grains well.
4. Lower heat to medium. Add in the white wine and stir with a wooden spoon.
5. Once the wine is absorbed into the grains, add in about 1/3 cup stock and stir.
6. Add in more stock as the risotto soaks it up.
7. Continue in the same manner; adding about 1/3 cup stock at a time and stir well.
   The grains should be creamy on the outside, but remain al dente at the very center.
   It does take a bit of patience. Don’t walk away from the pot, and just keep stirring, and adding in stock. Depending on the quality of the risotto, it may take more or less stock.
8. When the risotto is ready, add in the parmesan. Mix well.
9. Add in salt to taste.
10. Transfer immediate to a serving bowl. Top with more grated parmesan,
    lemon zest and watercress, or parsley.
11. Serve immediately.

Recipe by Karen Diggs
Nutritionist, Chef and Chief Fermentation Officer at www.krautsource.com