Lettuce Risotto

Ingredients for 4 servings:

• 1 head of lettuce
• 1 tbsp olive oil, extra virgin
• 2 shallots
• 120 g rice (short grain rice)
• 100 ml white wine
• 250 ml chicken stock
• 20 g butter, approx.
• 2 tbsp cheese (Sbrinz), grated
• black pepper, freshly ground
• 100 g cheese (Sbrinz) in one piece

Instructions

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

As a special starter or side dish…

Remove the outer leaves from the lettuce and detach the remaining leaves except for the heart. Cut out the midribs and cut into fine strips. Tear the lettuce heart into individual leaves. Heat the olive oil over medium heat, add the rice and sauté until translucent. Briefly sauté the finely chopped shallots. Add the white wine and simmer. Now add 200 ml of the chicken stock, bring to a boil, and let it swell, covered, on the switched-off stovetop for 10 minutes. Stir in the remaining chicken stock and lettuce. Bring to a boil, refine with butter and grated cheese, and season with black pepper. Use a vegetable peeler to cut strips of cheese as desired and scatter them over the prepared risotto.