- ¼ cup of Parmesan
- organic Early harvest extra virgin olive oil from Olive Oil Grove
- 2 shallots
- 2 cups of risotto rice
- 1 glass of wine
- 1 tbsp of butter
- 2 onions
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.