'3 tablespoons of butter - 45g'
'100g of beef molo'
'1/2 medium onion - 45g'
'120ml of white dry wine'
'300g of uncooked rice'
'1 liter of chicken broth'
'Salt to taste'
'2 cloves of garlic'
'50g of grated Parmesan cheese'
'3 tablespoons of butter - 45g'
'100g of beef molo'
'1/2 medium onion - 45g'
'120ml of white dry wine'
'300g of uncooked rice'
'1 liter of chicken broth'
'Salt to taste'
'2 cloves of garlic'
'50g of grated Parmesan cheese'
Fry half of the butter in a large saucepan and add the molo
Break up with a fork
Fry over low heat, breaking up the molo as it cooks
Add the chopped onion and cook for a few minutes
Add the white wine and let it evaporate over high heat
Add the rice, stirring constantly
Fry and stir for a few minutes
Season with salt
Gradually add the chicken broth, stirring always
Preferably use homemade stock
When the rice is almost al dente, dissolve the bouillon cube in the remaining broth
Continue stirring and add the remaining broth with bouillon
Lower heat, add the remaining butter and Parmesan cheese, stirring always
The risotto should be cooked to perfection and quite creamy
Serve at the table with grated Parmesan cheese as desired
Serves 4.
