Summary

Ingredients

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

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Instructions

1. Finely dice shallots and sauté in 1 tablespoon butter until translucent, then add the rice and sauté briefly. Add the hot broth by the ladle (always wait until the liquid has been absorbed almost completely by the rice)
2. Stir well again and again so that nothing burns. Should produce a creamy consistency, but the rice still has a bite inside.
3. Add the parmesan and the remaining butter and about 2 minutes of finely chopped parsley and serve immediately.