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Published 2011
Melt the butter in a large thick-bottomed pan. Sauté the shallots. Add the rice and fry on high heat while stirring until the rice grains are glazed, with a white core.
Add the wine → Fold in the lemon juice. Add the hot broth, spoonful by spoonful, until it is absorbed. Continue until the rice is al dente after 20 mins. Season with salt & pepper.
Fold in cheese, until it is