Risotto

Ingredients::
risotto
- 320g fine rice
- ½ onion, finely chopped
- 2 tablespoons olive oil
- 50ml white wine
- 1 liter of chicken broth or vegetable broth
- 6 tablespoons cheese Grana Padano or Parmigiano Reggiano, small grinding
- Cheese Grana Padano or Parmigiano Reggiano to decorate
- 30 g butter
- Salt

risotto
Method

For the broth to the pot and heat. Note that water is always heated during cooking Risotto rice to the temperature of the water does not decrease when you add the rice.

Put chopped onion and 2 tablespoons olive oil in a saucepan, stir with a small flame, until the onion becomes soft and more. Add rice, stir cook 1 or 2 minutes, until the rice becomes translucent color over.

Then, pour in the white wine, to fire at high temperatures.

Then add more water for use in, boil rice in medium-low heat. Continue cooking, stirring occasionally rice and add hot broth little by little, until the rice is cooked. It will take about 18 to 20 minutes depending on the rice you are using.