Thursday, December 10, 2009


300 g of rice,
½ Barolo, lt
½ broth of meat
3 tablespoons of parmigiano-reggiano grattugiato,
1 small onion,
butter and salt.

Cut the onion make it Brown finely in a pan with a knob of butter  join the rice,
do brown the rice for some minute
mixing carefully,
then add the Barolo wine little
at time. 

When the Barolo wine is evaporated continue cooking with small amounts of broth.
Cooking rice completed, joined a knob of butter, grated Parmigiano Reggiano. Mix to amalgamate
well completely and serve well warm.

Itlay, Piedmont

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