4 chicken broth tablets dissolved in 8 cups of boiling water (1.9 liters)
1/2 cup unsalted butter (100 g)
1 small onion (70 g) finely chopped
1 1/2 cups Arborio rice (300 g)
1 cup dry white wine (240 ml)
1 envelope of chicken feather (filaments)
4 tablespoons grated Parmesan cheese
4 chicken broth tablets dissolved in 8 cups of boiling water (1.9 liters)
1/2 cup unsalted butter (100 g)
1 small onion (70 g) finely chopped
1 1/2 cups Arborio rice (300 g)
1 cup dry white wine (240 ml)
1 envelope of chicken feather (filaments)
4 tablespoons grated Parmesan cheese
Bring the chicken broth to a boil in a medium saucepan
While that's heating up, melt half of the butter and sauté the onion in a large skillet over medium heat, stirring constantly, until the onion is soft (about 2 minutes)
Add the rice and stir-fry for about 1 minute
Pour in the white wine, stir, and cook until it's almost gone (about 1 minute)
Stir in the chicken feather into 1 cup of boiling broth (240 ml) and add it to the rice skillet
Add the remaining broth gradually, one cup at a time, as it absorbs, stirring constantly, until the rice is al dente (about 30 minutes)
Remove from heat
Add the remaining butter and Parmesan cheese
Stir, cover the saucepan, and let it rest for about 2 minutes
Transfer to a serving dish and serve immediately.
