'1/3 cup of finely chopped onion'
''3 tablespoons of olive oil''
''2 cups of rice''
''1/2 cup of dry white wine''
''1 cup of diced potatoes''
''1 and 1/2 liters of chicken broth''
''1 cup of green beans cut into pieces''
''3 tablespoons of butter''
''1 tablespoon of chopped parsley''
''1/4 cup of grated Parmesan cheese''
'Salt and black pepper to taste'
'1/3 cup of finely chopped onion'
''3 tablespoons of olive oil''
''2 cups of rice''
''1/2 cup of dry white wine''
''1 cup of diced potatoes''
''1 and 1/2 liters of chicken broth''
''1 cup of green beans cut into pieces''
''3 tablespoons of butter''
''1 tablespoon of chopped parsley''
''1/4 cup of grated Parmesan cheese''
'Salt and black pepper to taste'
Fry the onion in olive oil until translucent
Add the rice and fry, stirring constantly, until it starts to brown
Add the white wine and let it evaporate
Add the potatoes and mix well
Add the chicken broth, gradually (about 1/2 cup at a time), and stir until it evaporates
After 12 minutes, add the green beans and cook for an additional 5 minutes
Leave the rice slightly soft but still al dente
Add the butter, chopped parsley, and grated Parmesan cheese
Taste and adjust seasoning if necessary
Transfer the rice to a ring mold (24 cm in diameter) greased with butter
Cover with aluminum foil and bake in a hot oven (200°C), preheated, with boiling water in a water bath for 25 minutes
Unmold when serving
Serves 12 portions.
