4-5 cups chicken broth (not too salty)
2 shallots, chopped
4 tablespoon olive oil
1 cup Arborio rice
2-3 cup fresh Italian parsley, chopped
1/2 cup grated Parmegiano Regiano
Sweat the shallots in the olive oil. Add the rice, fry a little while, then start adding the chicken broth 1/2 cup at a time. Stir each addition until it is absorbed. Taste to see if the rice is tender after the last addition, if not, add water by 1/2 cup in the same fashion. When the rice is tender, and the liquid is absorbed, add the Italian parsley and cook until it wilts. Add the Parmegiano and serve.