The best risotto

Ingredients:

• 7 cups homemade chicken broth (see note)
• 2 tbsp. l. olive oil
• 1 large shallot, finely chopped (about 1/4 cup)
• 2 cloves garlic, crushed
• 2 bay leaves
• 5 tablespoons unsalted butter
• 2 cups Arborio rice (see note)
• 1 cup dry white wine
• 3/4 cup freshly grated Parmesan cheese, plus extra for serving

Preparation:

1. In a saucepan over medium heat, heat the chicken broth, cover, and keep warm while you cook the risotto.
2. In a medium saucepan, heat the olive oil over medium heat until shimmering. Add the shallot, garlic, 1/2 teaspoon salt, and 10 grinds of black pepper. Cook, stirring occasionally, until the vegetables soften, 3-4 minutes. Add the bay leaf and 3 tablespoons butter, stirring until the butter melts, about 1 minute.
3. Add the rice and cook, stirring only once, until the rice is nutty and begins to darken, 3 to 4 minutes.
4. Pour in the wine and cook over low heat, stirring occasionally, until completely evaporated, 2 to 3 minutes.
5. Pour 1 cup of hot broth into the rice and cook, stirring constantly, until the rice has absorbed the liquid, 2 to 3 minutes (you'll know it's time to add more broth when you push the rice apart with a spoon and there's no liquid in the center).
6. Repeat the same process, adding more broth, a ladle at a time, until the rice is al dente, 17-19 minutes. Discard the bay leaf. You may have some broth left over (it can be refrigerated in an airtight container for up to 1 week). If you prefer a thinner risotto, add more broth, 1/4 cup at a time, until you reach the desired consistency.
7. Add the Parmesan, the remaining 2 tablespoons butter, 1 teaspoon salt, and a few more freshly ground black pepper. Serve sprinkled with additional Parmesan, if desired.
   
   Note
   
   This recipe works best with homemade chicken broth. If you don't have any, you can substitute a high-quality, low-sodium store-bought broth, but it won't be as flavorful.
   
   Arborio rice is a medium-grain Italian variety grown specifically for risotto.