Tarragon Risotto

Ingredients for 4 servings:

• 1 tbsp butter
• 2 shallots, finely diced
• 300 g rice (risotto)
• 2 dl white wine
• 1 liter vegetable stock
• 2 sprigs of tarragon
• 2 tbsp butter
• 1 tbsp tarragon, freshly chopped
• e.g. salt and pepper
• 75 g Parmesan, freshly grated

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

A starter for 4 people

First, bring the vegetable stock to a boil in a pan, add the tarragon sprigs, and simmer briefly. Then, cover and let stand on a warm plate to keep the stock nice and hot (important for the risotto!). Heat the butter in another pan and sauté the shallots, then stir in the risotto rice and sauté briefly. Pour in half of the wine and reduce completely, stirring constantly. Gradually add a ladleful of stock at a time, ensuring the rice is just covered. Simmer using this method for 15 minutes over medium heat, stirring frequently. Now add the remaining wine and simmer for about 5 minutes, stirring frequently, until the rice is creamy but still has a bite. Remove the risotto from the heat, stir in the butter and tarragon, and season with salt and pepper. Stir in the Parmesan cheese and let stand, covered, for another 2 minutes. Stir briefly and serve immediately. Tip: The risotto is also suitable as a main course for 2 people and as a side dish for 4 people.