Instructions:
Heat the chicken broth to a simmer and keep for later step. Saute onion and rice in olive oil for 1 or 2 minutes, until translucent. Add 1 cup of Barolo wine and cook for 1-2 minutes. Stir in 2 cups of simmering broth and cook for 5 or 6 minutes. Stir in 1 cup of simmering broth,then salt and stir well. Gradually stir in the rest of the broth and Barolo wine until the rice is tender but firm ( about 7- 8 min.). Remove from the heat, and stir in butter, Parmigiano-Reggiano and pepper. Serve immediately. Serve with Barolo wine.Serves 4 to 6 people.
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