| Vorbereitung | 10 minutes |
| Kochzeit | 30 minutes |
| Portionen |
people
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Zutaten
- 2 shallots
- 1 tbsp olive oil
- 250 g risotto rice
- 150 ml of dry white wine (alternatively vegetable bouillon)
- 1 pot pure vegetable bouillon
- 25 g of butter or margarine
- 30 g of grated Parmesan or other hard cheese
- White pepper
Zutaten
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Anleitungen
- Preparation:
- 1. Peel the shallots and chop them in small pieces. Stir them in hot olive oil over medium heat for about 2 minutes until they are glassy. Add risotto rice and steam it for 1 minute.
- 2. Add white wine and let it boil down. Stir the bouillon in ¾ l (750 ml) boiling water. Cook risotto for about 20 minutes over medium heat, stirring gradually while adding the vegetable bouillon, so that the rice is barely covered. The ready-cooked risotto should be creamy and the rice should still have some bite.
- 3. Stir butter under the risotto. Remove from the heat and stir in Parmesan. Season with pepper and leave for 2 minutes until serving.