Ingredient
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400 g carnaroli or arborio rice
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3 chicken stock tablets
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15 cl of dry white Chardonnay or Aligoté wine
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1 onion
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5 cl of olive oil
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80 g cold butter
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100g parmesan
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salt
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freshly ground pepper
Preparing the recipe
1. Grate three quarters of the parmesan. Cut the rest into shavings. Prepare broth by diluting the tablets in 1.5 liters of very hot water.
2. Peel the onion and slice it finely. Brown it in oil in a heavy-bottomed frying pan. As soon as it starts to brown, pour in the rice and mix thoroughly with the oil and onion. Each grain of rice then becomes translucent and pearly.
3. Pour in the wine and let it evaporate. Add the hot broth, cover and cook for 16 to 18 minutes. Adjust the seasoning, add the cold butter and grated parmesan without mixing.
4. Leave to rest for 1 to 2 minutes off the heat then mix quickly. Serve the risotto on preheated plates after sprinkling with parmesan shavings.
Make this dish unforgettable with white wine: a Côte du Jura, an Arbois Savagnin, a Chablis Premier Cru or a Meursault and many others will be the perfect wines for this succulent dish, we have an ideal selection on the site