Ingredients :280g de riz à risotto 1 liter of chicken stock 18 au vin blanc 50g freshly grated Parmesan 1 onion 1 tablespoon of oil 50g of the butter Salt and pepper |
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All cooking is done over low heat (N ° 2 for hotplates). Saute the onion with the oil and half butter. |
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Once the onion golden add the rice and stir, rice will become transparent. | |
Pour white wine. | |
Stir until the rice has completely absorbed the wine. | |
Ladle broth, stir. | |
When the rice has absorbed the liquid, pay another ladle, repeat the operation for all the broth. | |
Always one ladle of stock. | |
Once all the broth used and absorbed. | |
Off the heat add the remaining butter and Parmesan, stir until butter is melted. | |
The risotto is ready ! | |
Enjoy it once with a little parmesan on top. you can file 2 to 3 mushrooms | |
Or simply, taste the flavor of Italy ! |