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Risotto with Onions
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Servings:
4
Author:
Guido Pedrelli
Ingredients
▢
350
g
arborio rice
▢
2
white onions
▢
1
red onion
▢
1
liter
of vegetable broth
▢
50
g
grated Parmesan cheese
▢
40
g
butter
▢
White wine to taste
▢
Salt to taste
Instructions
▢
Peel the onions and chop finely, then pour into a pan to fry with 20 g of butter.
▢
When the onions are golden, add the rice and let it roast for 4 minutes under low heat.
▢
Pour the white wine and let the alcohol vapor evaporate.
▢
Add a ladle of broth a little at a time until the rice is perfectly cooked.
▢
Remove from heat. Stir in butter and grated Parmesan cheese, and let it rest for a few minutes.
▢
Garnish with a few slices of red onion and serve hot.
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