Risotto basic recipe

Name: Risotto basic recipe
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 2–3 Shallots; 1 TABLESPOON Olive oil; 300 g Risotto Rice; 1 l Vegetable broth; 200 ml dry white wine; 50 g Parmesan cheese; 25 g Butter; 7-10 Tbsp Salt; 7-10 Tbsp Pepper

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

Risotto is a true classic of Italian cuisine and the basic recipe is very simple. The consistency is important: the rice grains should still have bite on the inside, but the risotto should still be creamy. That's the way's!

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

2–3 Shallots
1 TABLESPOON Olive oil
300 g Risotto Rice
1 l Vegetable broth
200 ml dry white wine
50 g Parmesan cheese
25 g Butter
7-10 Tbsp Salt
7-10 Tbsp Pepper

Directions

1
For the basic risotto recipe, peel and finely dice the shallots. Heat the oil in a saucepan. Stir-fry shallots and rice for 1-2 minutes until translucent. Deglaze with some stock and a little wine so that the rice is covered. Simmer at low heat, stirring frequently.
2
When the liquid has been absorbed, add the wine and remaining stock gradually, stirring from time to time. Always add the next portion of liquid only when the rice has absorbed the liquid. Cook for a total of 30-35 minutes until the rice is soft. Grate the parmesan. Finally add butter and parmesan to the classic risotto, season with salt and a little pepper.