Recipe for Vegetable Broth Risotto

In a saucepan, pour in the chicken broth and let it simmer while preparing the risotto.

Peel the shallot and slice it thinly. Sauté in a pan with a drizzle of olive oil. Then add the rice and sauté for a few seconds until it becomes translucent.

Once translucent, moisten the rice with white wine, allowing the alcohol to evaporate completely. Add 3 ladles of chicken broth.

Stir continuously and wait for the rice to absorb all the liquid before adding another ladle of broth. Continue this way until the rice is fully cooked (about 20 minutes).

To finish, once cooked, remove the pan from the heat. Add the grated cheese and the cold butter cut into cubes. Mix well, then add the shredded chicken. Season with salt and pepper.