 |
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 |
 |
All cooking is done over low heat (N ° 2 for hotplates). Saute the onion with the oil and half butter. |
 |
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 ! |
Risotto
