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Risotto Parmesan

Risotto Parmesan



Place a cooking pot over a low flame.

Take another pan & fry the shallots in extra virgin olive oil until it is clear, pour into cooking pot when done. Pour rice into the cooking pot & stir everything until it is well mixed.

Using medium heat, pour the wine & stir until it has evaporated.

Add the remaining ingredients & allow the wine vapor to evaporate before continuing.

After 20 - 30 minutes, stir in butter, & the Parmesan

Sprinkle with additional Parmesan, chopped spring onion & drizzle with early harvest extra virgin olive oil.

Source: O&Co
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