La meilleure façon de... Réussir son risotto - 750g

How about a risotto for lunch? 🙂 Chef Christophe explains how to make this dish as simply as possible at home 🍴 Chef's recipe: Recipe ingredients for 4: 300g risotto rice 50g onions 10cl dry white wine 1L chicken stock 100g butter 100g ungrated Parmesan cheese 5cl olive oil Salt Pepper Preparation: Preparing the filling: Peel, wash, and finely chop the onion. Grate the Parmesan cheese. Preparing the broth: Heat the broth in a saucepan. Preparing the risotto: In a second saucepan, sweat the onion in 3cl olive oil. To ensure it cooks well, add a little more broth and let it reduce. When the onion is well-sweated, add the rice and cook it in the fat until translucent. When the rice is pearly, deglaze with the white wine. Let the white wine evaporate completely, stirring gently. Then add 1/3 of the broth and cook over low heat until the rice absorbs the broth. Add half of the remaining broth and cook again, stirring very gently from time to time. When the broth is completely absorbed, add the remaining broth. The rice should be cooked and soft but slightly firm in the center. Binding the risotto Stop cooking, add the grated Parmesan cheese and butter, and cover. Let stand for a few minutes, then mix with a fork to ensure it binds. Adjust the seasoning. Serving the risotto: Serve in a soup plate and drizzle with a few drops of olive oil. Enjoy your meal! All recipes and tips at www.750g.com --------------- SHARE, COMMENT, AND LIKE THE VIDEO!