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Crunchy Risotto with White Wine

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Crunchy Risotto with White Wine


  • 1 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

  • 375 ml (1 1/2 cup) chicken bouillon

  • Extra virgin olive oil

  • Parmigiano Reggiano cheese to taste

  • Saffron to taste


  1. 1. In a heated pot, pour a small amount of olive oil and sauté shallots and then the rice.

  2. 2. Continue cooking until rice becomes transluscent, add the white wine and boil until the liquid has evaporated.

  3. 3. Add chicken bouillon little by little, keeping the rice slightly crunchy. Adjust seasonning.

  4. 4. Add Parmigiano Reggiano cheese and saffron to finish.

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