1/4 cup of butter (50 g)
1/4 cup of finely chopped onion (37 g)
1 1/2 cups of uncooked Arborio rice (300 g)
1/4 cup of white wine (60 ml)
5 1/4 cups of chicken broth (1.2 l)
A pinch of salt
2/3 cup of grated Provolone cheese (65 g)
1/2 cup of grated Parmesan cheese (55 g)
1/4 cup of butter (50 g)
1/4 cup of finely chopped onion (37 g)
1 1/2 cups of uncooked Arborio rice (300 g)
1/4 cup of white wine (60 ml)
5 1/4 cups of chicken broth (1.2 l)
A pinch of salt
2/3 cup of grated Provolone cheese (65 g)
1/2 cup of grated Parmesan cheese (55 g)
In a medium saucepan, bring the butter and onion to a golden brown over high heat
Add the rice and stir for 1 minute
Pour in the wine, stir, and let simmer with the lid open until all the liquid has evaporated
Add 1/2 cup of chicken broth, salt, and cook at high heat
When the broth has almost evaporated, add another 1/2 cup
Repeat this process for about 25 minutes or until the rice is al dente
Add the Provolone cheese, remaining butter, Parmesan cheese, and mix well
Remove from heat, transfer to a serving dish, and sprinkle with additional Parmesan cheese if desired
Serve immediately
(548 calories per serving)
