Rissotto – a quick version
Ingredients:
2 tablespoons olive oil
1 clove garlic
3 shallots, finely sliced
1 cup Arborio rice
Hot vegetable stock – made with 2 cups water and 2 vegetable stock cubes
Sea salt and ground black pepper
Parmesan Reggiano, grated
60g butter
Method:
Heat the olive oil and fry the garlic and shallots until soft.
Add the rice and toast for a few minutes.
Add the hot stock, sea salt and ground black pepper, to taste.
Put the lid on and simmer for 20 minutes.
When cooked add the parmesan cheese and butter and mix well until smooth and creamy.
To serve – drizzle some balsamic vinegar over rice.
