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Parmesan risotto




Carnaroli rice

140 oz


1 unit

White wine

1/2 glass

Grated Parmesan cheese

50 oz


3 leafs

Vegetable broth

1 fl oz

Extra virgin olive oil

3 spoons


1 pinch

first courses from Italy

Parmesan risotto

Parmesan risotto

vegetarian with lactose source of B vitamins high in calcium with good fats

ready in

15 minutes


daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Parmesan risotto

Delicate dish. When I didn't do the shopping and I didn't want to go out, I cuddled like this ...

Parmesan risotto step 1

step 1

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.

Parmesan risotto step 2

step 2

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.

Parmesan risotto step 3

step 3

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.

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