Risotto with onions

02615 ONION RISOTTO INGREDIENTS for 4 PEOPLE 350 g carnaroli rice, white onion, 1/2 glass of white wine, 1/2 litre of broth, one packet of Saffron 100 ml cream, 3 tablespoons Parmesan cheese, red onion, 4 tablespoons of bitters, olive oil, salt, pepper Peel and finely chop the onion, place in a saucepan and sauté in a little oil.

When is slightly Golden, add the rice, stir and let it toast to lively fire stirring constantly until it becomes transparent.

Pour the wine and let it evaporate, then pour a little broth and continue cooking, stirring constantly and adding more broth as needed.

While the rice is cooking, Peel the red onion and cut it into thin rings.

In a Pan fry them in a little oil until golden brown.

Add the bitters and let it evaporate, then reduce until the mixture is thick.

At 5 minutes from the end of cooking rice combine saffron diluted in warm water, stir and serve the rice accompanied with onions.