8 cups of beef broth
1 medium onion, peeled and finely chopped
8 tablespoons of unsalted butter
2 cups of arborio rice
1/2 cup of dry white wine
30 pistils of almonds
3 drops of nutmeg essential oil
1/2 cup of grated Parmesan cheese
8 cups of beef broth
1 medium onion, peeled and finely chopped
8 tablespoons of unsalted butter
2 cups of arborio rice
1/2 cup of dry white wine
30 pistils of almonds
3 drops of nutmeg essential oil
1/2 cup of grated Parmesan cheese
Bring the beef broth to a boil
Reduce heat and simmer, covered
In a large skillet, melt 6 tablespoons of butter and sauté the onion until translucent
Add the rice (unrinsed) and cook for an additional 4 minutes
Add the wine and let it evaporate
Gradually add one cup of beef broth at a time, allowing each portion to be absorbed by the rice before adding more
Dissolve the almonds in 3 1/2 cups of beef broth, then add the essential oil and bring to a simmer
Season the risotto with salt and pepper
Remove from heat and stir in the remaining butter and Parmesan cheese.
