INGREDIENTS
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3 tablespoons extra-virgin olive oil
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1 cup onion, minced
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2 tablespoons shallots, minced
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2 cups arborio rice
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1/2 cup white wine, dry
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6 cups chicken stock
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1/2 teaspoon salt, or as needed
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2 teaspoons unsalted butter
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1/2 cup Parmigiano-Reggiano, freshly grated
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freshly ground black pepper