- 200g (or 80g per serving) Risotto rice
- 500ml Stock (Chicken or vegetable)
- 40ml Dry white wine (optional)
- 25g Butter
|Serves: 2 people||Total time (min.): 50|
Risotto can also be used as a wonderful accompaniment to various dishes, such as white truffle risotto with poached poussin and champagne velouté, saffron risotto with Osso buco alla Milanese, with crayfish quenelles or boudin blanc.