Basic Risotto

5 cups reduced-sodium chicken broth, beef broth, seafood stock, bottled clam juice, no-chicken broth or vegetable broth (see Notes)

2 tablespoons extra-virgin olive oil

1 cup chopped shallots or onion

2 cloves garlic, minced

1 ½ cups arborio, carnaroli or other Italian risotto rice

¼ teaspoon salt

1 cup dry white wine

1 cup finely shredded Parmigiano-Reggiano cheese, divided

Freshly ground pepper to taste

Directions at eatingwell.com

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