For 4 people
Step 1 of 5
2 onion50 g unsalted butter400 g arborio Rice400 g white rice100 ml dry white wine1 L chicken broth80 g parmesan cheese
Sauté a finely chopped onion in butter. Add 400 g arborio rice and pearl it until translucent. Deglaze with white wine, let it reduce completely, then gradually add 1 L chicken broth. The rice should be al dente and have absorbed all the liquid. Stir in butter and parmesan, then spread on a tray to cool completely.