2oz of Clarified Butter
1 Shallot (Julienne)
1Tbsp of Garlic
¼ cup of White Wine
1 Cup of Arborio Rice
3 Cups of Chicken Stock
1 Cup of Heavy Cream (approximate)
3-4 Sliced of Bleu Jack Cheese
Method of Production:
Heat butter in a medium sauté pan over medium heat and sauté shallots, and garlic until tender and aromatic.
Add arborio rice and cook for 1-2 minutes.
Deglaze pan with wine and reduce until syrupy.
Add chicken stock 1 cup at a time until all is absorbed.
Once all the stock is absorbed add the cream and cheese and stir in until creamy.
More cream and/or cheese may need to be added to reach desired creaminess and flavor is reached.
Taste and adjust seasonings with salt and pepper.
Place on scoop of risotto onto plate