Parmesan Risotto

Directions

1. 1
   Melt 50 grams butter in a large saucepan. Add the chopped shallot and saute for a few minutes.
2. 2
   Add the rice to the saucepan and toast it until it becomes transparent.
3. 3
   Add 5 ounces of the wine and allow it to evaporate completely.
4. 4
   Add the broth and cook the rice for approximately 18 minutes.
5. 5
   Remove the pan from the heat, add the remaining butter and wine and the Parmesan cheese.
6. 6
   Season to taste with salt and serve warm.