8 cups of boiling water
1 1/2 cup of Arborio rice
1 cup of dry white wine
1/4 cup of butter
4 spoons of grated Parmesan cheese
4 chicken broth tablets
1 small onion, finely chopped
A sprinkle of parsley to taste
8 cups of boiling water
1 1/2 cup of Arborio rice
1 cup of dry white wine
1/4 cup of butter
4 spoons of grated Parmesan cheese
4 chicken broth tablets
1 small onion, finely chopped
A sprinkle of parsley to taste
In a medium saucepan, dissolve the chicken broth in water and bring to a boil
In another large skillet, combine half of the butter and onion and sauté over medium heat, stirring constantly for 2 minutes or until the onion is soft
Add the rice and stir constantly for 1 minute
Pour the wine over the rice, mix well, and cook for 1 minute or until the liquid has evaporated
Remove one cup of chicken broth and mix in the parsley
Add to the saucepan with the rice
Add the remaining chicken broth, one cup at a time, as the rice absorbs it, stirring constantly
Do not stop stirring until the rice is al dente (approximately 30 minutes)
Turn off the heat and observe the texture of the dish
The rice should have a creamy appearance
Add the remaining butter and Parmesan cheese
Mix well, cover the saucepan, and let it rest for approximately 2 minutes
Transfer to a serving dish, garnish with additional parsley, and serve immediately.
