Simple Parmesan Risotto
Serve : 4
350 gr (uncooked) risotto rice corns
½ onion, peel and chop
1.4 L chicken stock
200 ml white wine
60 gr grated Parmesan cheese
2 tbsp butter
about 1 tbsp safran (optional)
Salt and pepper to taste
In a pan over medium high, add in olive oil and onion. Fry until fragrance, then add in the rice. Stir slowly for a while then add in white wine.
Pour in 200 ml chicken stock and cook until the stock reduces, stir constantly then repeat this process until the stock is finished. In between, add in safran to make the yellow color.
Pour in white wine and continue cooking. Don't forget to stir frequently to prevent burning.
Add in the Parmesan and butter, season with salt (if needed) and pepper. Turn off the heat and transfer the risotto into serving plates, garnish with chopped parsley leaves. Or served with Ossobuco.
Recipe by Veronica