Ingredients: Serves 4
- 400 gr. Rice,
- 70 gr.
of butter - 50 gr.
grated Parmesan cheese - chopped onion
-
pint of broth - 1 / 2 bottle of Teroldego,
- salt.
Chop the onion and place it in a saucepan with half the butter and cook over a medium flame. Add the rice, stirring constantly, and season it for a few minutes. Pour
alternately and little by little, the wine and stock.
From the moment resumes boiling, cook for about a quarter of an hour.
Remove rice from heat, add the parmesan, remaining butter, salt and pepper, cover and let sit for a couple of minutes before serving.
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