1/4 cup unsalted butter (50 g)
1/4 cup finely chopped onion (37 g)
1 1/2 cups Arborio rice (300 g)
1/4 cup white wine (60 ml)
5 1/4 cups chicken broth (1.2 l)
1 pinch of salt
2/3 cup grated Provolone cheese (65 g)
1/2 cup grated Parmesan cheese (55 g)
1/4 cup unsalted butter (50 g)
1/4 cup finely chopped onion (37 g)
1 1/2 cups Arborio rice (300 g)
1/4 cup white wine (60 ml)
5 1/4 cups chicken broth (1.2 l)
1 pinch of salt
2/3 cup grated Provolone cheese (65 g)
1/2 cup grated Parmesan cheese (55 g)
In a large saucepan, melt half of the butter over high heat and cook the onion until it starts to caramelize
Add the rice and cook for 1 minute, stirring constantly
Add the wine, stir, and bring to a boil with the saucepan uncovered
Let all the liquid evaporate
Add 1/2 cup of chicken broth and salt, and cook over high heat
When the broth is almost gone, add another 1/2 cup
Repeat this process until the rice is cooked, about 25 minutes
Add the Provolone cheese, remaining butter, and Parmesan cheese, stirring to combine
Remove from heat, transfer to a serving dish, and if desired, sprinkle with additional Parmesan cheese
Serve immediately
Calories per serving: 548
