1 T minced shallot
1 cup Arborio rice
¼ cup white wine
3-4 cups of vegetable or chicken stock
½ cup of mushrooms
1 T parmesan cheese
garnish: parsley, finely chopped
1 – 2 cups chicken stockSeason chicken breast with salt and pepper. Sear in EVOO until firm to the touch. If you have a thermometer, internal temp should be 160F).
Add green beans to warm. Remove both and keep warm in oven at low heat.
Clean out pan to make veloute: melt butter, whisk flour and cook to a blonde roux. Gradually whisk in stock to napper consistency and season with s&p. For you amateurs out there, napper means the consistency of coating.