Risotto with Vegetable Stock

Serves 4. Bring vegetable stock and 1 cup water to simmer in small saucepan over medium-high heat; reduce heat to low and keep hot. Meanwhile, heat butter in heavy-bottomed medium saucepan over medium-high heat until foaming; add shallots and saute until softened, about 1 minute. Stir in rice and saute until translucent, about 2 minutes. Using medium ladle, stir 1/2 cup hot stock into rice; simmer, stirring frequently, until rice has absorbed most of the liquid, about 3 minutes. Continue to stir in hot stock in 1/2-cup additions until all stock has been used and rice is tender and creamy, about 25 minutes. Off heat, stir in cheese; let stand, covered, 2 minutes. Serve immediately.