Heat approximately 1 litre of vegetable stock and keep to the side.
In a separate pan, heat a couple of tablespoons of olive oil and gently fry the risotto mix for about 2 minutes.
Deglaze the pan with 50 ml of white wine and continue to stir.
Once the alcohol has evaporated, add just enough hot vegetable stock to cover the mix.
Continuously stirring throughout, add hot stock periodically until the mix is al dente (approx. 750 ml in total).
When al dente, fold a generous knob of butter into the risotto.
Serve on a warm plate, sprinkled with the Bhutan Blossoms garnish and parmesan cheese on top.
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