Medium

Olive oil

tablespoons

Onion

unit

Salt

pinch

Soft butter

Mineral water

Parmesan cheese

Poultry broth

cube

Round rice (risotto)

Risotto with parmesan cheese

3 minHeat the water and melt the poultry cubes in it

2 + 5 minChop the onion, then in a saucepan heat the oil and 10 g butter, adding the onion. Let it cook for 5 minutes on low heat.

2 minIncorporate rice and stir 2 minutes until translucent.Spread, wet with a ladle of hot broth. Always stir to prevent the rice from sticking.

15 minOnce the broth has evaporated, pour in another ladle of broth. Continue this maneuver for 15 minutes over medium heat. Pour in the broth as it evaporates. Always stir the rice.

2 minOnce the rice is cooked, turn off the heat and stir in the 40 g of butter in pieces and the previously grated parmesan, mixing quickly.

Medium

25 min

Cheese

Main course

Servings

4

Nutrition

/ per serving

Directions

Step #1

Step #2

Step #3

Step #4

Step #5

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