Risotto is a wonderful dish. It can be served in many varieties. Use this recipe as a base, and add mushrooms, asparagus, shrimp or whatever you feel like!

Servings 4
Cook Time 30 minutes


  • 3 shallots
  • 1 cup arborio rice
  • 1 fish bouillon cube (mix with the water)
  • 1 quart water
  • 0.5 cups white wine
  • 0.5 cups grated Parmesan cheese
  • 0.5 tsp salt
  • pepper to taste


  • Chop the shallots finely, and fry them in equal parts olive oil and butter. I tend to use 1 tablespoon of each.
  • After a few minutes, add the rice, and fry it gently. You want to see the rice becoming slightly more translucent.
  • Add the wine and let it boil for a minute. Then add 1 cup of fish stock, and stir regularly.
  • Make sure you keep it between simmer and boil, and keep adding fish stock every few minutes, when you feel that the risotto starts sticking to the bottom of the pan.
  • It takes roughly 20 minutes before the risotto is ready. You can tell by tasting the rice. When it is al dente, it is ready.
  • Add the parmesan cheese, some salt and white pepper, and stir. Make sure the risotto is creamy or a bit runny (like in the image). Add more salt and white pepper to fit your taste.


  • The trick to making a good risotto is to stir regularly, and keep the heat between simmer and boil. Otherwise the stock evaporates too quickly, and the rice sticks to the bottom. In other words, put all your love into it! Regarding the fish stock; it may sound a bit weird, but I have tried several different flavors, and find this one works the best.

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