Pine Nut Risotto

Heat the butter in a saucepan and sauté the shallot cubes until translucent. Add the pine nuts and long-grain rice, fill with the hot water and simmer gently at low temperature for about 20 min. Season with salt and pepper. Gradually add the hot chicken stock, stirring throughout, and cook quietly until the long-grain rice is al dente. Before serving, season with pepper, sprinkle with parmesan.

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