About this recipe:A risotto with melted Parmesan cheese and a good dose of white wine. So simple, yet so elegant and delicious! Perfect as a first course for a dinner party. To make a nice presentation, I filled round plain pastry cutters with the risotto and removed the cutters then top each risotto with a sage leaf.
1 chicken stock cube
1 tablespoon of olive oil
50g shallots, chopped
140g risotto rice
60ml dry white wine
3 tablespoons creme fraiche or single cream
40g grated Parmesan cheese
salt and pepper to taste
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Method Prep:10min › Cook:20min › Ready in:30min
Start by preparing the stock that will be used with the rice: Mix 600ml of water with the chicken stock cube in a saucepan and bring to the boil. Keep at a low simmer.
Add a tablespoon of olive oil to a frying pan and add the shallots, cook over medium heat until brown then add the rice and cook for 3 minutes or until translucent. Add the white wine then wait until the rice has absorbed the liquid. Add a ladle of stock and stir until the rice has absorbed the stock. Repeat this process until you no longer have stock, or until the rice is al dente.
Once the rice is cooked, add the creme fraiche, Parmesan, salt and pepper and serve hot.