Risotto with red wine

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.

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