2 cups of rice
1/4 cup of olive oil
1/2 cup of finely chopped onion
3 cloves of garlic
1/2 cup of dry white wine
1 liter of hot beef broth
1/2 cup of shredded prato cheese
1/2 cup of crumbled gorgonzola cheese
1/2 cup of grated mozzarella cheese
1/2 cup of grated cheese
Salt and black pepper to taste
2 cups of rice
1/4 cup of olive oil
1/2 cup of finely chopped onion
3 cloves of garlic
1/2 cup of dry white wine
1 liter of hot beef broth
1/2 cup of shredded prato cheese
1/2 cup of crumbled gorgonzola cheese
1/2 cup of grated mozzarella cheese
1/2 cup of grated cheese
Salt and black pepper to taste
Heat the olive oil and sauté the onion and garlic until they start to caramelize
Add the rice and cook, stirring constantly, until it starts to toast in the pan
Season with salt, add the white wine, and then gradually add the hot beef broth, stirring continuously
Continue cooking until almost all the liquid has been absorbed, adding more broth as needed
The rice should be tender but still firm, with a slightly wet appearance
Add the cheese in small pieces and stir until melted
Sprinkle with black pepper and serve.
