4-5 cups chicken broth (not too salty) 2 shallots, chopped 4 tablespoon olive oil 1 cup Arborio rice 2-3 cup fresh Italian parsley, chopped 1/2 cup grated Parmegiano Regiano Sweat the shallots in the olive oil. Add the rice, fry Read More …
Risotto al Parmegiano