Ingredients (Yield: 4 servings)
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320 gr. rice |
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2 glasses Barolo |
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½ onion |
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50 gr. butter |
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½ litre vegetable broth |
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salt |
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| 1) |
Brown the ½ onion with 30 gr. butter until the onion is soft. Add the rice and toast for 2 mins. |
| 2) |
Boil the wine until reduced by one third. Pour it on the rice and cook on medium, stirring occasionally. |
| 3) |
When the wine has completely evaporated add some broth (1/2 litre should do) from time to time. |
| 4) |
When al dente, add 20 gr. butter (flaked) and, if necessary, some salt. |
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