Cooking Times

10 min
Prep Time
25 min
Cook Time
35 min
Total Time

Ingredients (8 items)

1.50 cups Arborio rice
6.00 cups Chicken stock
warm
1.50 cups Pecorino Romano
grated
2.00 tsp Black pepper
coarsely ground
4.00 tbsp Butter
0.50 cup White wine
1.00 small Shallot
minced
2.00 tbsp Olive oil

Instructions (6 steps)

1
Toast pepper in dry pan for 1 minute.
1 minutes
2
Cook shallot in oil and butter until soft.
3 minutes
3
Add rice, stir to coat for 2 minutes.
2 minutes
4
Add wine, stir until absorbed.
3 minutes
5
Add warm stock one ladle at a time, stirring.
18 minutes
6
Stir in cheese and pepper off heat.