parsley Portugal

... tablespoons of olive oil in a frying pan, add the rice, and let it cook for a bit, seasoning to taste. Then add about 100 ml of white wine and let it evaporate. Gradually add hot water (a little more than double the amount of rice), stirring constantly for about 20 to 25 minutes. The risotto should be creamy but al dente. Once cooked, remove it from the heat and stir in about 25 g of butter. You can also add two tablespoons of Parmesan cheese. You can substitute the water with cream or broth. Sprinkle with parsley, chives, or basil and serve.