Risotto – basic preparation | Recipe | V-ZUG Eurasian Economic Union
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Cooking tools:
- Oven
- Perforated tray
- Dish
- Pot
- Kitchen scale
- Measuring cup
- Chef's knife
- Cutting board
- Grater
- Wooden spoon
- Pepper mill
Ingredients
- 200 ml vegetable bouillon
- 50 ml white wine
- 200 g risotto rice
- 1 shallot
- Some salt
- Some pepper
- 50 g butter
- 50 g Parmesan
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