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Tumeric Risotto

Difficulty
2/5

INGREDIENTS

– 1200g of vegetable stock
– 5g of turmeric
– 300g risotto rice (Arborio, Carnaroli)
– 20g of chopped onion
– 80g of white wine
– 80g of butter
– 80g grated parmesan cheese
– 10g lemon juice
– 1 Sprig of rosemary
– Salt
– Pepper
– Olive oil
– Sugar

INSTRUCTIONS

Step 1: Put the rice in the oil with the onions.
Step 2: Moisten with the white wine then add the salt, the sugar and the rosemary.
Step 3: Cook while pouring gradually the hot vegetable broth and the turmeric.
Step 4: Lower the heat and add the butter, parmesan and lemon juice.
Step 5: If the risotto is too thick, add a little more broth.

The Chef’s special touch:
Grate a lot of parmesan on your risotto and don’t forget to remove the rosemary sprig as soon as the risotto is finished.

your INGREDIENTS

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