In sauce pan, melt 2 Tbsp. butter over medium heat. Add in rice and shallots and sauté for 1 minute. Add in wine and sherry. Stirring constantly until absorbed (about 5 minutes or so).

Slowly add in 1/2 c. hot chicken stock (warmed up in microwave or stove top) at a time. Stir often so it doesn't burn. Once it is fully absorbed, add in another 1/2 c. Repeat until all chicken stock has been added. And don't forget to keep stirring. The rice should be tender after all the liquid is added. If it is not you might need to add more chicken stock until it is al dente. Skip to step 4 if you are not making the creamy version. All together it generally takes between 20-25 minutes.

If you are making the creamy version- mix together the milk and sour cream in a small bowl. Warm up the 1/2 c. chicken stock and slowly stir into the cream mixture. This will temper the mixture. Add to the risotto. Stir and let is absorb for another 3-4 minutes.

Once all broth is absorbed, add in cheese and remaining 1 Tbsp. butter.

Serve with salmon or mushrooms or anything else. Or have it plain!