Parmesan Risotto

1. 1

   Melt 50 grams butter in a large saucepan. Add the chopped shallot and saute for a few minutes.

2. 2

   Add the rice to the saucepan and toast it until it becomes transparent.

3. 3

   Add 5 ounces of the wine and allow it to evaporate completely.

4. 4

   Add the broth and cook the rice for approximately 18 minutes.

5. 5

   Remove the pan from the heat, add the remaining butter and wine and the Parmesan cheese.

6. 6

   Season to taste with salt and serve warm.

* Per serving · 4 servings · Values may vary.

No additional tips available.