Serves 2
Directions
- 1Finely dice the onion.
- 2Melt butter in a pan and sauté the onions until translucent.
- 3Add the rice to the pan and toast it for a moment.
- 4Season with salt and pour in the white wine, stirring until absorbed.
- 5Add vegetable broth one ladle at a time, stirring constantly until the rice is cooked al dente.
- 6Cut the parmesan cheese into small cubes and microwave them on parchment paper to create crispy parmesan chips.
- 7Add extra butter and the grated parmesan to the cooked risotto and stir vigorously.
- 8Cover the pan and let it rest.
- 9Plate the risotto and finish with a drizzle of balsamic glaze and the crispy parmesan cubes.
Ingredients
- 1 whole onion, finely chopped
- 2 tbsp butter
- 1 cup arborio rice
- 1 pinch kosher salt
- 1/4 cup white wine
- 3 cups vegetable broth
- 1/2 cup parmesan cheese, finely grated
- 2 oz parmesan cheese, cut into small cubes
- 1 tbsp balsamic glaze
Equipment
knifecutting boardpanwooden spoonladlegratermicrowaveplate
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