Brad's lemon dill risotto

Heat 1 tbs oil in a pan. Add shallots and garlic. Let sweat over medium heat for a 4 minutes. Do not brown.

Add wine to a measuring cup. Squeeze lemon into it. Bring liquid up to 2 cups with water. Pour in a sauce pot. Add 2 more cups of water and bouillon. Heat until bouillon dissolves. Do not boil.

Add rice to the shallots. Stir well. Saute for 2 minutes. Do not brown.

Start adding the liquid mixture. One cup at a time. Stir until liquid absorbs. Repeat 4 times. When the last cup that you add is almost absorbed, add butter and cheese. Stir well, remove from heat. Cover and let rest 10 minutes.

Garnish with lemon slices and dill. Enjoy.