Parmessan risotto

You can add the ingredients you like to this risotto, such as carrots or mushrooms, but with this
basic recipe it is also very nice

Ingredients (4 people)

• Vegetables stock* 1.5 liters
• White wine 100 ml
• Parmesan cheese 125 g
• Rice 400 g
• 1 onion
• Butter 100 g
• 2 garlic cloves
• Olive oil

Put the oil on a pan, warm up and cook the garlic and onion (both in small pieces) until the onion looks transparent. Medium fire.Warm up the vegetables stock.

Add the rice and salt to the pan with garlic and onion, stir and fry 3-4 min.

Add the wine, mix well and wait for the wine to evaporate.

Start adding the stock, mix and wait for the liquid to evaporate. Add more, stir and check the rice from time to time.

When the rice is ready and there is no liquid in the pan, add the butter and mix well.

Add the parmesan and mix well.

Serve and put on top grated parmesan, fresh parsley or pepper in powder (optional).

*If you can use the liquid where you have boiled potatoes, carrots or green beans, the taste of the risotto will be fantastic.