10 g, heat the butter, sauté the pressed garlic, spring onion rings and bay leaves. Add the rice and let it translate. Deglaze with wine and reduce strongly. Always fill up with broth and cook while stirring in about 15-20 minutes. Take out the bay leaves and garlic. Fold in the Parmesan, remaining butter, plucked chervil and finely chopped basil and season with salt and pepper. Heat the cheese thaler in the oven and serve the risotto.
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