for 4 people

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

How it's done

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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