Risotto with Marsala (2)
Instructions
Toast in a chopped onion, oil and butter rice, spray it with the marsala wine and let it evaporate.
Bring the cooking rice by combining little by little the broth.
After cooking dilute the last ladle of broth and whisk the Saffron rice with grated emmenthal and Parmesan.
Ingredients and dosing for 4 persons
- 400 g of rice
- Onion
- Olive oil
- Butter
- 4 tablespoons of dry marsala wine
- 125 cl of meat broth
- 1 sachet of saffron
- Salt
- Emmenthal cheese
- Grana