Parmesan Blue Risotto

1. 1

   In a medium saucepan bring stock to boil; reduce to low and keep on burner while making risotto.

2. 2

   In a medium saucepan add olive oil and shallots, cook on medium heat stirring frequently until shallots are transparent approximately 8 minutes.

3. 3

   Add the rice, stir and cook for approximately 2 minutes.

4. 4

   Add the wine and continue to cook until wine is absorbed.

5. 5

   Add the hot chicken stock in A 3/4 cup intervals, stirring frequently until liquid is absorbed.

6. 6

   Continue cooking and stirring until rice is tender approximately 15-20 minutes, or until rice is el denteTM.

7. 7

   Add the parmesan, bellablu and fresh herbs, stir and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.