200 grams of rice, 1.2 liters of meat broth, 1 handful of parsley, 1 knob of butter, grated parmesan as needed, salt if necessary.
Boil the meat stock and salt it if necessary. When it boils, pour in the rice and cook. Warning: turn off the heat a couple of minutes compared to the cooking time indicated on the rice packaging, to prevent it from overcooking. At this point, add a knob of butter and mix. Then prepare the parsley, removing the ribs and chopping it finely. Add the parsley in the pan. Also add a handful of grated parmesan and mix. The risotto is ready, all that remains is to serve it hot, adding a handful of grated Parmesan directly on the plate.