9 tbsp. unsalted butter
3 tbsp. chopped shallots
1 tbsp. chopped parsley
1 c. rice
1 c. shucked oysters (quartered) with 1 c. oyster liquor
1 c. chicken stock
1 c. dry white wine
Freshly ground black pepper
3/4 c. freshly grated Parmesan cheese

In 2-quart saucepan, melt 3 tablespoons butter over medium heat. Add shallots. Cook and stir 2 minutes. Add parsley and rice. Stir to coat rice with butter. Drain oysters, add liquor. Shake pan gently until liquid begins to simmer. Lower heat slightly. With wooden spoon, stir rice until liquid is almost all absorbed. Rice will form a cohesive mass.

Combine chicken stock, wine, clam juice. Add liquid to barely cover rice. Continue cooking and stirring until liquid is absorbed. Continue adding liquid, stirring and cooking until all liquid is added and rice is creamy and firm. If still hard, add liquid. Season with pepper. Add 6 tablespoons butter, Parmesan cheese, oysters. Mix thoroughly. Serve immediately. Makes 6 servings.