Ingredients (for 4 persons)
40 g butter, 50 g shallot cut into cubes, 300 g risotto rice, 100 ml white wine, 500 ml vegetable stock, salt and pepper to taste, 40 g Parmesan cheese, 50 g spinach (frozen), 50 g mountain pine butter, 1 drop Bergila mountain pine essential oil
Mountain pine butter
Flavour 50 g of warm butter with 1 drop of mountain pine essential oil. Immediately put the mountain pine butter in a cool place.
Brown shallots in butter
Add the rice and brown it
Add a little white wine to the rice.
Slowly add a little cooking stock
Add salt to taste
When cooked, add the spinach
Cook the rice until al dente, season with salt and pepper to taste
Remove the risotto from the heat and add a few knobs of mountain pine butter and a sprinkling of Parmesan cheese for a creamy consistency.
Tip: If you still have some mountain pine butter left over, you can simply freeze it and use it next time.