Method

1
Combine the rice, stock and wine in a large bowl. Agitate the rice with your fingers or a whisk to release its starch.
Uses: risotto rice, low-sodium chicken stock, white wine
2
Strain through a fine-mesh strainer set over a 2-quart measuring cup or another large bowl, keeping the liquid. Let the rice drain, stirring it occasionally. drain 5m
Note: the cloudy liquid is the thickener — keep all of it
3
Heat the butter and oil in a heavy 12-inch skillet over medium-high heat until the foaming subsides.
Uses: butter, extra-virgin olive oil
4
Add the rice and cook, stirring and tossing often, until the liquid has evaporated, the fat is bubbling, and the rice is golden blond and smells nutty, about 5 minutes.
Uses: risotto rice
5
Add the garlic and shallots and cook, stirring often, until fragrant, about 1 minute.
Uses: garlic, small shallots
6
Stir the reserved liquid well and pour all but 1 cup (240ml) of it over the rice. Raise the heat to high and bring to a simmer.
Note: hold back 1 cup for the finish
7
Stir the rice once, cover, and turn the heat down to its lowest setting. Cook undisturbed. 10m
8
Stir once, shake the pan gently to redistribute the rice, and cover again. Cook until the liquid is mostly absorbed and the rice is tender with just a faint bite. 10m
9
Uncover and add the last cup of liquid. Raise the heat to high and cook, stirring and shaking the pan constantly, until the risotto is thick and creamy.
10
Off the heat, fold in the whipped cream and Parmesan.
Uses: heavy cream, Parmesan
11
Season to taste with salt and pepper, and stir in herbs and a little more butter if you like. Serve at once on hot plates.
Uses: Kosher salt, Black pepper, freshly ground, Chopped fresh herbs, optional