Vanilla Garlic Risotto

Heat the poultry stock, cut open the vanilla bean, add to the poultry stock form and pull.

Sauté the shallot and garlic in a saucepan with the hot olive oil. Add the long grain rice, sauté – it should become slightly translucent – and extinguish with white wine. Pour 1/4 of the poultry vanilla stock and simmer gently over medium heat. Stir the long-grain rice frequently. Repeat this process until all the stock is used up.

Grate the Parmesan cheese. Whip the cream.

After about twenty minutes, when the rice is cooked, add the Parmesan, butter and whipped cream. Season the risotto with salt and freshly ground pepper.

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