Super Easy Risotto

Bring your chicken stock to a light simmer. In a separate pan add around 2 tbs olive oil. Cook your shallot on medium heat until they start to turn golden (don’t actually burn any). Add your garlic and cook until fragrant. Add your rice and cook for around a minute to toast. Add your white wine and cook for 30-45 seconds. Add one ladle of your stock and stir constantly until absorbed and you can run your spatula through it leaving a gap. Repeat the previous process over and over until your rice is cooked but has a little bit of a bite left. Cut the heat and add your butter and cheese. Salt and pepper to taste. Serve with some chives.