Risotto À La Sacher

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.

Related Recipes:

Nettle Risotto with StrawberriesPluck the nettles from the stems with gloves, rinse often, dry and chop coarsely. Cut the washed and freed... Broccoli RisottoEverything on a sheet of kitchen paper so that all together water drips off. From the parmesan piece with a... Refined Veal Roulades with Tomato RiceFor the veal roulades, carefully pound the veal cutlets until evenly thin and season with salt and pepper. For... Butternut Squash Risotto with Sage1. pumpkin, remove the peel, flaky inside including seeds and cut into small cubes. In 250 ml poultry broth... Radish RisottoIn a large saucepan, sauté rice with diced shallots in olive oil, then deglaze with white wine and simmer... Shari Long Grain Rice for SushiAnd this is how it works: 1.Rinse the long grain rice until the water is clear. With jap. rice, which was... Sushi & Maki VariationsFor the sushi & maki variations, first prepare the rice. For the sushi rice, rinse the rice and drain for... Duck Ragout with Merlot RisottoPrepare: Preheat stove to 60 °C, preheat plate and platter. Duck breasts: Remove fat layer and score... Risotto with Thyme and St. AgurFor the risotto with thyme, wash the lemon hot, take some zest and squeeze some lemon juice. Wash the parsley... Mushroom Risotto with Red WineFor the mushroom risotto with red wine, first peel and finely chop the shallots and garlic. Pluck the rosemary...