Basil Risotto

For the basil risotto, peel and chop the onion and shallot. Wash, clean and dice the carrot and sauté the vegetables in olive oil. Add the risotto rice and sauté for about 5 minutes until the rice grains are translucent but not yet brown.

Add the basil and mix with the risotto rice. Add the stock and simmer gently for 15 minutes. Finally, divide the butter into pieces and mix in, fold in the grated Parmesan and stir with the crème fraîche the basil risotto everything nice and creamy.

Preparation Tip:

The basil risotto goes very well with fish lightly fried or even prepared in the steamer.

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