Curry rice
Instructions
Slicing the veil the onion and saute in butter.
Add the rice and let it stand for a few minutes.
Add the wine and stir, let it evaporate.
Pour 50 cl of broth into the Pan and cook for 7 minutes.
Add gradually the curry, stirring and adjust salt.
Pour the rest of the broth and cook for 10 minutes.
Remove rice from heat, add a little butter, mix well and let stand a few minutes before serving.
Ingredients and dosing for 4 persons
- 350 g of arborio rice
- 1 tablespoon of curry powder
- 50 g of butter
- 1 onion
- 100 cl of broth
- 1/2 cup of white wine
- Salt