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Ingredients :280g de riz à risotto 1 liter of chicken stock gluten-free 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 butter moitiée. |
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Once the onion golden add the rice and stir, rice will become transparent. |
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Pour white wine. |
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Stir until the rice has completely absorbed the wine. |
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Ladle broth, stir. |
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When the rice has absorbed the liquid, pay another ladle, repeat the operation for all the broth. |
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Always one ladle of stock. |
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Once all the broth used and absorbed. |
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Off the heat add the remaining butter and Parmesan, stir until butter is melted. |
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The risotto Gluten is ready ! |
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A déguter immediately with a little parmesan on top. you can file 2 to 3 mushrooms |
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Or simply, taste the flavor of Italy ! |
Risotto sans gluten
