| 1. | Heat the olive oil in medium heat in a large heavy saucepan; add the chopped shallots cooked until soft. Add the rice and stirring for about 3-4 minutes. |
2. | Add the vanilla bean, seasonings, white wine and half of the stock cover the rice and cook until it is nearly absorbed. Then add another half of stock and cook, stirring frequently until it is nearly absorbed and when it has a crunchy raw texture, add slowly the cold butter cheese and stirring until a smooth thick “gravy” remains. Season with seasonings and cook until rice is fully done. |
