|Preparation time:5′||Cooking time:25′||Total time:30′||Servιngs:6|
6 cups chicken broth, divided
45 ml olive oil, divided
340 g rizotto TASOULA (with mushrooms)
1/2 cup dry white wine
sea salt to taste
freshly ground black pepper to taste
4 tablespoons butter
1/3 cup freshly grated Parmesan cheese
Warm 1 tablespoon olive oil in a large saucepan over medium-high heat. Add rice, stirring to coat with oil, about 2 minutes. When the rice has taken on a pale, golden color, pour in wine, stirring constantly until the wine is fully absorbed. Add 1/2 cup broth to the rice, and stir until the broth is absorbed. Continue adding broth 1/2 cup at a time, stirring continuously, until the liquid is absorbed and the rice is al dente, about 15 to 20 minutes.
Remove from heat, and stir in, butter and parmesan. Season with salt and pepper to taste.