Parmesan risotto

Parmesan risotto

Total: 40 min. | Active: 40 min.
vegetarian, gluten-free
Nutritional value / person: 573 kcal
, Fat: 24 g
, Carbohydrate: 62 g
, Protein: 22 g

Ingredients

4 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Parmesan milk

2 dl full-cream milk
150 g Parmesan by the piece, finely grated

Risotto

1 tbsp butter
1 onion, finely chopped
300 g risotto rice
2 dl white wine
1 ¼ tsp salt
7 dl water, hot

To serve

1 tbsp olive oil
50 g Parmesan by the piece, finely sliced
a little pepper
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How it's done

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Parmesan milk

Pour the milk into a pan, bring to the boil. Remove the pan from the heat. Add the cheese, mix, cover and leave to stand for approx. 30 mins, stirring occasionally.

Risotto

Heat the butter in a wide pan. Add the onion, sauté for approx. 2 mins. Add the rice, sauté while stirring until the rice is translucent. Pour in the wine and reduce almost completely, season with salt. Gradually add the water to the rice, stirring frequently, so that the rice is always just covered with liquid. Simmer for approx. 20 mins. until the rice is just al dente. Remove the pan from the heat. Pour the parmesan milk into the risotto through a sieve while stirring, mix, leave to stand for approx. 2 mins.

To serve

Serve the risotto, drizzle with the olive oil, top with the cheese, season to taste.

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