- Lero (arborio) - 200 Grams
- Lialmonde - 50 Grams
- Leeks (stalk) - sekoahelo se le seng
- Butter - 50 Grams
- Cream - 100 Milliliters
- White Wine - 100 Milliliters
- Parmesan - 50 Grams
- Letsoai - - Ho latsoa
- Pepere e motšo - - Ho latsoa
Setšoantšong - setlolo se bonolo sa metsoako eo re e hlokang. Li-almonde li lokela ho chesoa ka phokaneng e omeletseng, ebe li tšela metsotso e 10 ka metsi a phehiloeng le ho hloekisa. Ho sa le joalo, khaotsa ka botlolo le maqeba a tšesaane. Ha leke e ba bonolo, eketsa raese e hlatsoitsoeng le letsoai ho pan. Hlohlelletsa le ho tsuba ka metsotso e 3-4 ka mocheso o mofuthu. Ebe u tšela raese e nang le veine e tšoeu, e fetohe mouoane holim'a mocheso o mofuthu. Latelang, tšela ea moro moro, ha e fetoha hoo e ka bang ka ho feletseng - re kenyelletsa tranelate le sechu ho fihlela viscous homogeneous tsitsumetso. Ka kakaretso, raese e lokela ho itokisetsa metsotso e 20-25. Ha risotto e e-na le mokhoa o nepahetseng, 'me metsi a fetoha hoo e ka bang ka ho feletseng, eketsa lialmonde tse hloekisitsoeng le tse fokolang fatše ho sejana. Re tima metsotso e meng e 2-3. Qetellong, eketsa ea grated kapa e khabehileng ea Parmesan ho risotto. Hlohlelletsa - le ho tlosa mocheso. Re sebeletsa hang-hang. Bon takatso! :)
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