How to make it

  • In sauté pan over medium heat warm 2 tablespoons of the oil.
  • Add rice and sauté stirring constantly until translucent about 4 minutes.
  • Add 1/2 cup of the stock and cook stirring constantly until it has been absorbed.
  • Continue adding stock 1/2 cup at a time and stirring constantly for 25 minutes.
  • Stir in 2/3 cup of the cheese, butter, salt, pepper, parsley and chives.
  • Divide risotto among 4 warmed bowls.
  • Drizzle 1 teaspoon remaining oil over each serving and garnish with remaining cheese.
  • Serve immediately.

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