Risotto alla parmigiana
Instructions
Finely chop the onion and sauté in a pan with 50 g of butter.
When the onion is well browned add the glass of white wine, which should be left to evaporate.
At this point we proceed with cooking rice that will be wet gradually with the stock and should be stirred often.
When cooked (about 15 minutes) season with salt and pepper, then stir the rice with the remaining butter and the grated Parmesan.
Before serving, let it sit 4-5 minutes.
Ingredients and dosing for 4 persons
- 1 small white onion
- 100 g of butter
- 350 g of rice
- 1 glass white wine
- 1 cup of meat broth
- 100 g of grated parmesan cheese
- Salt
- Pepper