Risotto rosso
Instructions
Put in a saucepan fry the sliced onion with half of the butter, add the rice and toast it and spray it with a finger of white wine, which must evaporate to open fire, while you continue to stir.
Pour a ladle of broth, which was disbanded 1 tablespoon tomato paste; Cook over a moderate heat, add the rest of the broth a little at a time (about a quart) and salt.
As soon as the rice is ready, remove it from heat and whisk it with the rest of the butter and a tablespoon of Parmesan cheese.
Let stand a few minutes and serve.
Ingredients and dosing for 4 persons
- 350 g of superfino
- 50 g of butter
- == 1 small onion
- 1 tablespoon of tomato paste
- 1 tablespoon of grated parmesan cheese
- 100 cl of broth
- 1 finger of white wine
- Salt