Finely chop shallot and sauté in olive oil. Sprinkle in rice, sauté until translucent and deglaze with wine. Bring to a boil and cook the rice until the liquid has evaporated, stirring not too much. Gradually add soup and cook rice, stirring repeatedly, for a total of 18-20 minutes, until nicely al dente. Then stir in butter as well as freshly grated Parmesan and season with salt. Cover and let stand for a short time.
Risotto À La Sacher
Rating: 3.71 / 5.00 (48 Votes)
Total time: 30 min
Servings: 5.0 (servings)