Summary

Ingredients

• 1 tablespoon butter
• 2 shallot (s), finely diced
• 300 g rice (risotto)
• 2 dl white wine
• 1 liter vegetable stock
• 2 sprigs tarragon
• 2 tablespoon butter
• 1 tablespoon tarragon, freshly chopped
• salt and pepper
• 75 g parmesan, freshly rated

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Instructions

1. First bring the vegetable stock to the boil in a pan, add the tarragon sprigs and simmer briefly. Then leave it covered on the warm plate so that the stock stays nice and hot (important for the risotto!).
2. Heat the butter in another pan and steam the shallots in it, then stir in the risotto rice and sauté briefly. Pour in half of the wine and let it boil down completely, stirring constantly. Gradually add a ladle of stock so that the rice is barely covered. Using this method, simmer over medium heat for 15 minutes, stirring.
3. Now pour in the rest of the wine and simmer for about 5 minutes while stirring until the rice is creamy but still has a bite. Remove the risotto from the plate, stir in the butter and tarragon and season with salt and pepper. Stir in the parmesan and leave to stand for another 2 minutes with the lid closed. Stir briefly and serve immediately.
4. Tip: The risotto is also suitable as a main course for 2 people and as a side dish for 4 people.