Parmesan Sauce
This sauce is great with pasta and spaghetti or vegetables. Try it with oven-roasted green asparagus (delicious!)
Serves 4 and needs approx. 30 minutes to prepare.
Ingredients
- 20 g risotto rice
- ½ shallot
- ½ clove of garlic
- 1 tbsp butter
- 100 ml single or whipping cream
- 50 g parmesan cheese
- 25 ml white wine
- 25 ml French vermouth
- 150 ml of vegetable stock
- ½ sprig of sage
- ½ sprig of thyme
- ½ sprig of rosemary
Step by Step Guide
1.
Peel and dice shallot and garlic. Rinse and pat dry the sage, thyme, and rosemary.
2.
Add the butter, garlic, shallot, peppercorns, and herbs and cook until translucent.
3.
Add the rice, white wine and the vermouth. Allow the liquid to reduce a bit and add the stock. Bring everything to the boil and simmer for about 10 minutes.
4.
Pour in the cream and simmer for another 10 minutes.
5.
Finely grate the parmesan cheese and stir into the Sauce. Season to taste with fleur de sel and pepper and pass it through a fine-meshed sieve.
Storage and shelf life
Needs to b used on the same day.
Tip: If using with pasta or spaghetti top with bit of fried bacon or chorizo.
