Risotto

Ingredients

• 400 g risotto rice
• 3 tbsp olive oil
• 200 ml white wine
• 600 ml chicken stock
• 1 Shallot
• 50 g Parmesan (freshly grated)
• 2 tbsp dill (chopped)
• Salt
• pepper (ground)
• grated parmesan (for garnish)

Instructions

1. 1.

   Peel and finely chop the shallot. In hot olive oil, sauté until translucent, add rice and cook until glossy. Deglaze with wine, stirring to absorb.

2. 2.

   Gradually add stock while stirring, allowing the rice to absorb liquid until creamy yet al dente. The risotto should be neither too firm nor too liquid. Stir in grated parmesan and season with salt and pepper. Plate immediately, sprinkling dill and parmesan on top.