1. Prepare the basics

In a saucepan, gently heat the stock and keep it warm over low heat. In another heavy-bottomed saucepan, sauté the shallot (and garlic, if using) in a drizzle of olive oil until translucent.

2. Add the rice

Add the rice and cook for 2-3 minutes until it pearls; the grains should become slightly translucent. Add the white wine and let it evaporate completely.

3. Cooking the risotto

Add a ladleful of hot broth and stir gently until absorbed. Repeat this step, ladleful by ladleful, waiting for absorption each time (this takes about 18 to 20 minutes). Stir regularly.

4. Add the creamy mixture

When the rice is cooked but still slightly firm in the center, stir in the butter, Parmesan cheese, cream, and ground white pepper . Adjust the salt. Mix vigorously to combine the flavors and achieve a smooth texture.

🍽️ Serving tips

• Serve piping hot, with a little grated Parmesan cheese and an extra sprinkle of white pepper to spice things up.

• This risotto pairs perfectly with pan-fried mushrooms, green asparagus or pan-fried scallops for a gourmet version.

🌿 Tip

White pepper is more subtle and aromatic than black pepper: it enhances creamy dishes without overpowering them. Choose freshly ground white pepper to release its full aroma.