first courses from Italy
translated by Italian with
Delicate dish. When I didn't do the shopping and I didn't want to go out, I cuddled like this ...
Slice the shallot and leave it to dry in a saucepan with the oil. Then add the rice and leave it to flavor for 1-2 minutes, stirring.
Pour the wine, let it evaporate, then add a ladle of hot broth (you can use the vegetable stock cube without glutamate in a liter of boiling water) and cook it adding little hot broth at a time.
Before removing from the heat, add the Parmesan, mix well, turn off the heat, add the chopped basil (or if you prefer some parsley leaves), a pinch of pepper, mix again and leave to rest for 3 minutes before tasting.