Risotto Rice

1kg Wild rice

1 Onion

100ml Cream

1.5L Stock (beef or chicken)

50g Parmesan cheese

100g Butter

30g Leek

Chef’s knife 

Stock pot

Green cutting board

Wooden spoon

Solid basting spoon

Ladle

      Mise on place all equipment and ingredients

      Melt butter in stock pot

      Brunoise onion and leek. Sauté onion and leek till transparent

      Add rice, sauté rice till bound with sautéed onions (2 min)

      Add stock with ladle bit by bit, till rice is covered

      Bring rice and stock to boil and allow to simmer till rice is aldente

      Add 100ml of cream, table spoon of butter, pinch of salt and pepper

      Once finished add and mix Parmesan cheese

You can add parsley instead of leek