Parsley risotto

Ingredients for 4 servings:

• 200 g rice, risotto rice
• 1 shallot(s), possibly 2
• 1 liter chicken broth
• 1 bunch of parsley
• 80 g Parmesan, possibly 100
• 2 tbsp butter

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

delicious with fish

Finely dice the shallots and sauté in 1 tablespoon of butter until translucent, then add the rice and sauté briefly. Add the hot stock ladlefuls at a time (wait until the liquid has almost completely been absorbed by the rice). Stir well every now and then to prevent it from burning. This should result in a creamy consistency, but the rice should still have a bite on the inside. Add the Parmesan cheese and the remaining butter, along with the finely chopped parsley for about 2 minutes, and serve immediately.