This afternoon I had to negotiate with MiniCook dry for a jog along the coast. Only with the promise of a risotto was I able to convince him to lace up his sneakers. Finally it is I who am out of breath the first brutalized by the sun of late afternoon, shame…
According to the first recipe passed down by my paternal grandmother
Serves 4 people
- 400g riz rond de pour risotto (Arborio) or 2 glasses of rice
- 1 onion
- 30g butter
- 1 white wine
- 6 glasses of hot bouillon cube
- 5 tablespoons parmesan
- salt, pepper
In a frying pan, Cook onion in 30g butter, medium heat. Pour the rice and stir until the rice becomes shiny and almost translucent.
Reduce heat, and add the bouillon cube slowly until it is absorbed to provide, and that for 20 minutes. After 15 minutes add the white wine.
Remove the pan from heat and add Parmesan cheese. Add salt, pepper
Serve immediately with Parma ham.
- The risotto can be used as the basis for any kind of scented risotto. Then add the vegetables (asparagus, zucchini, mushrooms…) halfway.
- But I didn't have any but you can add a little saffron to color the risotto in yellow.