Parmesan Risotto
Creamy Arborio rice slowly cooked with broth and finished with Parmesan.
Ingredients
- Arborio rice250 g
- Chicken broth700 ml
- Parmesan100 g
- Shallot1 pcs
- Dry white wine150 ml
- Butter60 g
Instructions
Finely chop the shallot and saute it in butter until translucent.
Add the Arborio rice and cook for 2 minutes, stirring constantly.
Pour in the white wine and stir until it is absorbed.
Add hot broth one ladle at a time, stirring often, for about 20 minutes.
When the rice is al dente, remove from the heat and stir in butter and Parmesan.
Cover for 2 minutes, then serve while creamy.
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