Risotto pasta

This is my pre-long run staple - tomorrow I run 18m so it's pasta day.

I found this risotto style for pasta in the NYT recently.  Sweat shallots in olive oil, then throw dry pasta into your saute pan.  I use whole wheat gemelli right now.  Toss it to coat the pasta, let it heat up some, then start splashing chicken stock into the pan.

Let the stock reduce, repeat until the pasta is al dente and tastes rich and creamy.  I toss a hit of basil in there once it's done, to balance the 'umami' flavor of the pasta.