Founder of @Umami Sans Frontiรจres
Expense
Preparation
Baking time
Rest time
For 4 people
1/ Grate the Parmesan cheese. (Add 80g to the risotto at the end and reserve 20g for serving.)
2/ Put 1 liter of water in a pot and bring it to a boil, then add the bouillon to make stock.
3/ Finely chop the onions.
4/ Put 2 tablespoons of butter in another large pot and heat. Once the butter has melted, add the onions and fry.
5/ When the onions become soft, add the rice and fry for 2 to 3 minutes over high heat, then add the white wine and let it evaporate.
6/ Reduce the heat to medium-low and add two ladlefuls of the stock made in step 2 to the pot containing the rice.
7/ Once the rice has absorbed the stock, add another two ladlefuls of stock and repeat until the rice is moist. Add salt halfway through to adjust the taste.
8/ Once the rice is boiled, remove the pot from the heat and add the remaining 2 tablespoons of butter and 80g of grated Parmigiano cheese and mix.
9/ Arrange the risotto on a plate, sprinkle with grated Parmesan cheese and pepper to taste, and enjoy.
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We use rice for risotto. Try using Japanese rice as well. However, please stir-fry the rice directly without washing it.
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I think the key is to finish the risotto by adding butter and cheese at the end to finish the flavor. Of course you can add cheese, but we recommend adding butter as it gives it a richer flavor.
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Sprinkle cheese, salt, and pepper to taste and enjoy. Or, I bought some truffle powder in Florence, Italy, so I added it to it, and the flavor became much richer. We also recommend adding truffle powder or truffle-infused salt!
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Feel free to try powdered cheese, which is easily available around you!
Founder of @Umami Sans Frontiรจres
