Dissolve 4 chicken broth tablets into 8 cups of boiling water (1.9 liters)
Half cup (100g) unsalted butter, softened
Small onion (70g), finely chopped
1 and 3/4 cups Arborio rice (300g)
1 cup white dry wine (240ml)
1 envelope of dried parsley strands
4 soup spoons grated Parmesan cheese
Dissolve 4 chicken broth tablets into 8 cups of boiling water (1.9 liters)
Half cup (100g) unsalted butter, softened
Small onion (70g), finely chopped
1 and 3/4 cups Arborio rice (300g)
1 cup white dry wine (240ml)
1 envelope of dried parsley strands
4 soup spoons grated Parmesan cheese
In a medium saucepan, bring the chicken broth to a boil over high heat
Meanwhile, in a large saucepan, combine half the butter and onion and cook over medium heat, stirring constantly, until the onion is soft (approximately 2 minutes)
Add the rice and cook, stirring constantly, for about 1 minute
Add the wine, stir to combine, and cook until evaporated (about 1 minute)
Mix in the parsley into 1 cup of boiling chicken broth (240ml) and add to the rice saucepan
Gradually add the remaining broth, 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 to combine, cover the saucepan, and let rest for about 2 minutes
Transfer to a serving bowl and serve immediately.
