200g of Arborio rice
3 tablespoons of butter
2 tablespoons of finely chopped onion
1 cup of white wine
3 cups of chicken broth
1 tablespoon of cumin (or curry)
1/4 cup of grated cheese
Salt to taste
200g of Arborio rice
3 tablespoons of butter
2 tablespoons of finely chopped onion
1 cup of white wine
3 cups of chicken broth
1 tablespoon of cumin (or curry)
1/4 cup of grated cheese
Salt to taste
Heat 2 tablespoons of butter
Add the onion and cook until it's soft
Add the rice without washing and stir to coat the rice in the butter completely
Add the white wine and stir until it's absorbed
Add the chicken broth, one ladle at a time, and stir until all the liquid is absorbed
Repeat this process
About halfway through cooking, add the cumin
Stop adding the broth when the rice is tender but still firm, or approximately 30 minutes of cooking
Remove from heat, mix in the remaining butter and cheese
Season with salt to taste and serve immediately.
