Provolone Risotto

Name: Provolone Risotto
Yield: 2
Ingredients: 300g Arborio Rice; 3 vegetable stock cubes; 1 liter Water; 2 tablespoons Butter; 1/2 Onion, finely chopped; 2 Cloves of Garlic, minced; 1 cup Dry White Wine; 100g Provolone Cheese, grated

1
300g Arborio Rice
2
3 vegetable stock cubes
3
1 liter Water
4
2 tablespoons Butter
5
1/2 Onion, finely chopped
6
2 Cloves of Garlic, minced
7
1 cup Dry White Wine
8
100g Provolone Cheese, grated

Ingredients

1
300g Arborio Rice
2
3 vegetable stock cubes
3
1 liter Water
4
2 tablespoons Butter
5
1/2 Onion, finely chopped
6
2 Cloves of Garlic, minced
7
1 cup Dry White Wine
8
100g Provolone Cheese, grated

Directions

1
Dissolve the vegetable stock in water and bring to a boil
2
In a pan, melt 1 tablespoon of butter and sauté the onion and garlic until golden brown
3
Add the Arborio rice, stir for 2 minutes, and then add the wine
4
Mix well until the liquid has evaporated
5
Gradually add the vegetable stock, stirring until the rice is al dente
6
Next, add the Provolone cheese, remove from heat, and mix in the remaining butter.