'1 cup of arborio rice'
'1 cup of white dry wine'
'1/3 cup of grated parmesan cheese'
'shaved parmesan cheese'
'1/4 cup of butter'
'1/2 teaspoon of saffron threads'
'1 medium onion, finely chopped'
'1 liter of chicken broth'
'to taste salt'
'1 cup of arborio rice'
'1 cup of white dry wine'
'1/3 cup of grated parmesan cheese'
'shaved parmesan cheese'
'1/4 cup of butter'
'1/2 teaspoon of saffron threads'
'1 medium onion, finely chopped'
'1 liter of chicken broth'
'to taste salt'
Fry the onion in butter until translucent
Add the rice and stir to combine
Cook for 1 minute
Add the white wine and let it evaporate
Add a cup of hot chicken broth and saffron threads
Stir to combine
Cook, stirring occasionally, until the rice is al dente
Add the grated parmesan cheese and check seasoning
If needed, add more butter and salt
Serve immediately
Season the scallops with lemon juice, salt, and pepper. Reserve
In a pan, melt the butter and cook the onion until it softens
Acknowledge the bacon and cook it well
Add the rice and then the white wine
Let it evaporate
Cook the reserved broth and add it to the pan
Check seasoning and let it simmer for 2 cups of arborio rice
When the liquid starts to dry, add the scallops and cook, stirring occasionally, until the rice is al dente
If needed, add more liquid and butter
Add the remaining roulade, heavy cream, and parmesan cheese
Serve immediately.
