Risotto is such a delicious dish. I prepare it in several ways, but the real classic recipe is treated with all respect. I give classic recipes that special place in my kitchen. They are always exactly right. They have proven themselves over time. This risotto is pure. We eat it with a salad. This risotto deserves all the attention it can get. It is mouthwatering in every sense of the word. I often make more than needed because it allows me to make risotto al salto the next day. But will talk about that some other time.
350 gram arborio rice
300 milliliter white wine
1 – shallot
1 liter vegetable broth
100 gram vegan parmesan cheese
50 gram vegan butter
1 bouquet flat parsley
0,5 tea spoon saffron threads
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