2 cups of rice
5 tablespoons of butter or margarine
1/2 cup of finely chopped onion
1/2 pound beef (optional)
1 cup of dry white wine
4 cups of beef broth
1 teaspoon of dried thyme
3 cups of grated Parmesan cheese
2 cups of rice
5 tablespoons of butter or margarine
1/2 cup of finely chopped onion
1/2 pound beef (optional)
1 cup of dry white wine
4 cups of beef broth
1 teaspoon of dried thyme
3 cups of grated Parmesan cheese
Prepare the beef broth by cooking fresh beef or dissolving two bouillon cubes in four cups of boiling water
Let it simmer on low heat
In a separate pan, slowly cook the beef and onion in butter or margarine until the onion is soft and translucent
Add rice to the pan and stir until the flavor is well absorbed
Add wine and continue stirring over medium heat until it has evaporated
Add the thyme-infused broth, adding it gradually while continuously stirring until the rice is fully cooked
In the final stages of cooking, add an additional tablespoon of butter or margarine and three tablespoons of grated Parmesan cheese
Serve for four to five people, garnishing with ossobuco.
