MypinchofItaly
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Servings 4, Preparation time 10 mins, Cooking time 14/15 mins
- 400 g rice Arborio or Carnaroli
- 2 and a half glasses of full-bodied red wine (Barolo)
- 2 small onion (1 for the broth, 1 for the rice)
- Vegetable broth to taste (onion, carrot, celery and a bay leaf if you have) or use vegetable stock cube
- 30 g. of grated Parmesan cheese
- a knob of cold butter to whisk
- extra virgin olive oil (EVO)
- salt and black ground pepper to taste
Prepare the vegetable broth as you prefer (using vegetables or using a stock cube).
Cut finely the onion for the rice.
In a pot, add some tablespoons of EVOO with the chopped onion and, as soon as it becomes clear, pour the rice and mix it for a few minutes.
Now pour the glasses of wine in the pot and let it absorb. Add a handful of grated parmesan.
Then add a pinch of salt and cook together with a ladle of warm broth at a time until the broth is completely absorbed.
Stir continuously the rice to avoid it sticking to the pot.
Turn off the flame. Season with a sprinkled of black ground pepper, a bit of grated Parmesan and a knob of cold butter, and stir. Leave for a few minutes before serving.
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