- Risotto (B13) – 180g
- Finely chopped shallot – 15 g
- Red wine – 10 cl
- Thyme – 1 tsp
- Butter – 5 g
- Olive oil
- Melt the butter in a pan and fry the shallot gently without browning it.
- Deglaze the shallot with the red wine and add half of the thyme. Let the mixture reduce by three quarters on a low heat.
- In the meantime, heat the risotto rice in another hot pan with the olive oil, stirring regularly.
- Once the risotto is heated through, add the shallot (without the sauce) and the rest of the thyme. Mix everything well.
- Use a cookie cutter to serve the risotto on the plates. Pour the reduced red wine sauce around the risotto on the plates.
Risotto
