Serves4
| 1liter vegetable stock or chicken stock | |
| 2 shallots & 1/2 celery,diced | |
| 1 cup risotto rice (Arborio, Carnaroli, Vialone Nano) | |
| ½ cup dry white wine | |
| 2 tbsp butter | |
| ¼ cup grated Parmesan cheese | |
| chopped Italian parsley | |
| your choice of vegetables | choice: cook seperately--add with the last ladle |
Warm 1 liter stock :low heat.
In a pan :heat 1tbsp oil & butter Shallots&celery : 5mins-translucent. Add 1cup rice: 1 min-coated Add 1/2 cup white wine : stire- fully absorbed
Add a ladle stock : stir constantly-absorbed. Repeat : 15-20minutes (low heat-simmerring) add choice & the last ladle stock remove from heat.
Stir in 2 tbsp butter & 1/4 cup parmesan cheese Cover & rest: 2- 5min Scatter over the parsely Serve.
choice: 1 wild mushrooms &garlic&thyme&&butter 2 pumpkin & rosmary or sage 3 Asparagus&peas&courgett&mint 4 Salmon & pea& thyme onion & leek & garlic
