Crunchy Risotto with White Wine
Ingredients
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1 handful of risotto per person
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Pitted black olive, chopped
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Herbes de Provence
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1 Espelette pepper (type of chili pepper)
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1 french shallot
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1 glass of white wine
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375 ml (1 1/2 cup) chicken bouillon
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Extra virgin olive oil
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Parmigiano Reggiano cheese to taste
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Saffron to taste
Preparation
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1. In a heated pot, pour a small amount of olive oil and sauté shallots and then the rice.
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2. Continue cooking until rice becomes transluscent, add the white wine and boil until the liquid has evaporated.
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3. Add chicken bouillon little by little, keeping the rice slightly crunchy. Adjust seasonning.
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4. Add Parmigiano Reggiano cheese and saffron to finish.
