Ingredients
| 5 cups (40) | chicken or | | vegetable stock | | 2 tbsp. (30) | olive oil | | 1/4 cup (50) | shallots, finely chopped | | 1-1/2 cup (375) | Arborio rice | | 1/2 cup (125) | dry white wine | | 1/3 cup (75) | Tre Stelle® grated Parmesan Cheese | | 1 pkg. (125) | Rosenborg® Bellablu® Cheese | | 1/2 cup | (125 mL) mixed fresh herbs (basil, parsley, oregano) |
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Instructions
In a medium saucepan bring stock to boil; reduce to low and keep on burner while making risotto.
In a medium saucepan add olive oil and shallots, cook on medium heat stirring frequently until shallots are transparent ““ approximately 8 minutes.
Add the rice, stir and cook for approximately 2 minutes.
Add the wine and continue to cook until wine is absorbed. Add the hot chicken stock in ¾ cup intervals, stirring frequently until liquid is absorbed. Continue cooking and stirring until rice is tender ““ approximately 15-20 minutes, or until rice is “˜el dente”™.
Add the parmesan, bellablu and fresh herbs, stir and serve.
Makes 4 servings
Author's Comments
This recipe was provided by Tre Stelle
For more inspiring recipes visit www.trestelle.ca
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