Step 1 of 4

Risotto al Parmigiano · serves 4

Risotto al Parmigiano

Step 1 of 4Soften the shallot

  • vegetable stock1 l
  • shallot1
  • butter70 g

Keep the stock warm on a low burner. Melt half the butter and gently soften the shallot for 5 minutes without colouring.

5 min

5:00

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