Basic Risotto

Ingredients

• 6 - 8 cups chicken stock (low-sodium essential; homemade preferable)
• 3 tablespoons unsalted butter, divided
• 1 large shallot, thinly sliced
• kosher salt
• 1 pinch red chile flake
• 2 large cloves of garlic, thinly sliced
• 2 cups risotto rice (I prefer vialone nano, but arborio and carnaroli varieties work too)
• 1 lemon, zested and juiced
• ¼ cups white wine (optional; I generally forgo it in favor of simple lemon)
• ½ cups Parmigiano-Reggiano, Grana Padano or Pecorino Romano (freshly grated; plus more for serving)

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