500 gr rice Arborio
150 gr white wine
1 garlic clove
450 ml chicken stock (cube)
250 gr butter, cut into cubes
200 gr grated parmesan
1 bay leaf
50 gr olive oil
100 gr onion
5 gr AKTAIA sea crystals®
Heat your pan over medium and add the oil. Add and sauté the onion with the garlic until they are translucent. Add the rice then stir continuously until the rice is shiny and transparent. Increase the heat, add the wine and allow to evaporate. Add then the bay leaf and gradually stir in the chicken stock. When the stock has been absorbed, taste the rice to see if it is cooked but still al dente. If not ready, add a little more stock and cook for a few more minutes. One minute before finishing withdraw from the heat and add the butter and the parmesan. Keep stirring until your risotto has the right texture and consistency. Add the AKTAIA sea crystals®, put a cover on the pan and let the risotto rest for two minutes before serving.
Enjoy!