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

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