Everything on a sheet of kitchen paper so that all together water drips off.
From the parmesan piece with a sharp kitchen knife shave off very very fine slices, who calls a truffle plane his own should use it in detail Thereupon. Slice about one third of the cheese. Finely grate the other two thirds.
For the risotto itself, finely atomize the shallots, and at the same time bring the clear soup to a boil in a small saucepan. Then heat a second of olive oil in a frying pan or casserole at medium temperature and sauté the shallots for about four minutes until translucent. Then add the long grain rice and cook until translucent. Caution: Under no circumstances should the rice turn brown! If one gets it with the fear therefore rather times the frying pan of the temperature take and away further stir. And as soon as the long grain rice comes into the frying pan, the risotto must remain constantly in motion, one massages by the stirring the Maizena (corn starch) from the long grain rice, and the final product becomes delightfully creamy # If the long grain rice becomes transparent with half a glass of not too cold white wine extinguish and the liquid completely evaporate. Then add another ladle of clear soup – so that the long grain rice is covered – to the frying pan and take it from the long grain rice.
Repeat this process (stirring) five to six times, after 18 min. the long-grain rice should be “al dente” i.e. a
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