Calculate a handful of risotto per person
Pitted black olive, chopped
Herbes de Provence
1 Espelette pepper (type of chili pepper)
1 french shallot
1 glass of white wine
1 ½ chicken bouillon
Extra virgin olive oil
Parmigiano Reggiano cheese to taste
Saffron to taste
In a heated pot, pour a small amount of olive oil and sauté shallots and then the rice. Continue cooking until rice becomes transluscent, add the white wine and boil until the liquid has evaporated.
Add chicken bouillon little by little, keeping the rice slightly crunchy. Adjust seasonning.
Add Parmigiano Reggiano cheese and saffron to finish.