Risotto Al Basilico

Peel and finely chop the onion and garlic.

Sauté finely chopped onion and garlic in hot oil, only very gently brown, add the rice and stew.

Deglaze with soup, season with salt and pepper. Cover and let swell.

Pluck the basil leaves from the stems and chop very finely. Finally, fold the basil, butter and Parmesan into the rice.

Let rest for 5 minutes before serving.

Preparation Tip:

If desired, sprinkle the risotto with Parmesan shavings while still at the table.

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