Risotto with white wine and cheese

Name: risotto with white wine and cheese
Total time: 25 min
Yield: 4
Ingredients: 2 tablespoon olive oil; 2 shallot shredded; 250 gram risotto rice; 100 milliliters dry white wine; 750 milliliters vegetable stock of tablet boiling; 20 gram butter; 40 gram Parmesan cheese freshly grated

Also try this delicious risotto with white wine and cheese

Ingredients

2 tablespoon olive oil
2 shallot shredded
250 gram risotto rice
100 milliliters dry white wine

750 milliliters vegetable stock of tablet boiling
20 gram butter
40 gram Parmesan cheese freshly grated

Kitchen Stuff

1 baking paper

Directions

Heat the olive oil in a thick-bottomed pan. Fry the shallots for about 2 minutes.
Add the rice and fry the rice grains until they shine.
Add the wine and stir until the wine is fully absorbed.
Pour the broth into portions with the rice, let the rice grains absorb the broth and then add more broth again.
Keep stirring until the rice has absorbed all the broth after about 20 minutes but is still moist and al dente.
Remove the pan from the heat source and add the butter and the Parmesan cheese.
Leave briefly and stir well for a while. Season with salt and pepper. Serve the risotto directly.