Risotto in Piedmont

Description

Risotto can be different... very different... In our family, especially (and quite a long time :) I love it - and as a separate dish, and as a side dish, such as meatballs. It prepares short and easy. I invite all to try! recipe taken from the book by L. Cozzi and A. Shmeleva "Italian cuisine".

Ingredients

Figure

350 г
Onion

1 шт
Broth

1 л
Dry white wine

1/2 стак.
Tomato paste

1 ст. л.
Cheese

100 г
Salt
Black pepper

Cooking

30 grams of butter melt in a pan, fry finely chopped onions till light Golden brown.

Pour in the same pan dry unwashed rice and stir it in hot oil for several minutes until, until the rice is glassy.

Pour the wine and mix well. In a glass of hot broth to dissolve the tomato paste.

When after a few moments the wine is evaporated, pour the rice broth with tomato paste.

Grate cheese on a fine grater.

The remaining broth gradually pour, each time stirring the rice. For 1-2 minutes until cooked add salt, pepper, cheese, remaining butter and stir. To survive under the lid for 2-3 minutes.

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