for 4 people

Risotto

1 tbsp	butter
1	onion, finely chopped
300 g	risotto rice (e.g. Arborio)
2 dl	white wine
9 dl	vegetable bouillon, hot
2 bunch	radishes, quartered
80 g	Sbrinz, coarsely grated
2 tbsp	butter

To serve

40 g	Sbrinz, shaved into thin strips using a peeler
a little	Micro Greens

How it's done

Risotto

Heat the butter in a pan. Add the onion, sauté for approx. 2 mins. Add the rice and sauté until translucent, stirring constantly. Pour in the wine and reduce almost completely. Gradually add the stock to the rice, stirring frequently, so that the rice is always just covered with liquid. Simmer the risotto for approx. 20 mins. until the rice is creamy and al dente. Add the radishes, simmer for approx. 5 mins. until cooked. Add the cheese and butter, mix.

To serve

Sprinkle the cheese and micro greens on top of the risotto.

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