Beef stock, chicken stock, shallot, rice, cheese
The key to this recipe is a rich, fatty, homemade beef stock fusing with the Paive cheese richness and subtle shallot aftertaste. Citarella makes great stocks for a reasonable price. Dickson's makes an outrageous "All stock" which is worth the occasional splurge.
No need for salt or pepper. The cheese and broth will bring all the seasoning you need. I use 1/2 beef stock and 1/2 chicken stock to prevent the beef flavor from being overwhelming and one dimensional - the cheese and shallot would be lost.
Enjoy with a fine IPA or Malbec, or a plain old patiopounder #patiopounderwines