Parmesan-style risotto
Ristorante Gallo D’Oro

Type of recipe: First courses

Preparation method:

In a pan, sauté the onion in olive oil, add the rice and toast lightly. Pour over a glass of white wine and reduce. Add the meat stock a little at a time. Stir continuously to stop the rice sticking to the bottom of the pan. When the risotto is almost ready, turn down the heat and add the butter, 24-month matured grated Parmesan cheese and a drop of cream (optional).

Preparation method:

In a pan, sauté the onion in olive oil, add the rice and toast lightly. Pour over a glass of white wine and reduce. Add the meat stock a little at a time. Stir continuously to stop the rice sticking to the bottom of the pan. When the risotto is almost ready, turn down the heat and add the butter, 24-month matured grated Parmesan cheese and a drop of cream (optional).