Heat the oil and butter in a medium heavy pot. Add the shallots and sauté over medium heat until the shallots are tender, about 1 minute.
Add the rice and stir it until all the grains are coated and slightly translucent, about 2 minutes. Add the wine and stir until all the wine has been absorbed.
Add approximately 1 cup of hot broth to the rice and stir constantly until almost all the broth has been absorbed. Continue adding hot broth, one cup at a time, stirring until the liquid is absorbed before adding more broth.
Use enough broth to cook the rice until just al dente, about 20 minutes. Remove from heat and stir in the Parmesan cheese.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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