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Ehamilton1256
Risotto with white wine and cheese
Also try this delicious risotto with white wine and cheese
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Ingredients
Directions
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Heat the olive oil in a thick-bottomed pan. Fry the shallots for about 2 minutes.
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Add the rice and fry the rice grains until they shine.
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Add the wine and stir until the wine is fully absorbed.
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Pour the broth into portions with the rice, let the rice grains absorb the broth and then add more broth again.
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Keep stirring until the rice has absorbed all the broth after about 20 minutes but is still moist and al dente.
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Remove the pan from the heat source and add the butter and the Parmesan cheese.
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Leave briefly and stir well for a while. Season with salt and pepper. Serve the risotto directly.
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Nutrition
370Calories
Sodium0% DV0g
Fat20% DV13g
Protein18% DV9g
Carbs17% DV50g
Fiber0% DV0g
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