Risotto with Parmesan and white wine
(10)
30 min
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.
Maybe
20 people made this
Ingredients
Serves: 2
- 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
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.
