Preparation
sauté the onion in half the butter. put the rice and fry for 2 minutes, stirring constantly. put the wine and cook over high heat until the liquid evaporates, without stirring. add a glass of water, salt and parmesan. simmer for another 10 minutes. if necessary, add more water. when the rice is ready, turn off the heat and let it rest for 5 minutes. add the remaining butter and serve.
yield: 4 people
yield: 4 people
Ingredients
- 2 cups of rice
- 1/2 bottle of red brunello wine (can be substituted for a côtes-du-rhône)
- 1 glass of water
- 4 tablespoons grated Parmesan cheese
- 1 chopped onion
- 80g butter
- salt to taste
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