Saute minced onion in half the butter until soft, add long-grain rice and stir well. After a few minutes, extinguish with the wine and evaporate at a good temperature. Gradually add the boiling beef broth, stirring continuously. After about 10 minutes, add the saffron.
When the cooking time is over, add the remaining butter and the grated cheese.
Bring to the table hot.
Related Recipes:
Porcini RisottoFor his risotto, Lohninger chooses organic Acqarello long-grain rice that has been aged for three years. The...
Moglai Biriani PilauRinse the long-grain rice in a colander with cold water and drain it for about 30 minutes. Add cardamom...
Chanterelle Risotto with Chicken LiverHeat some olive oil and butter in a saucepan. Sauté onion and finely chopped garlic clove until translucent...
Stuffed Quail on Red Wine Risotto40 min, elaborate For the filling: Peel onion and garlic clove, chop finely and sauté in olive oil. Cut the...
Stuffed ZucchiniRinse the zucchini, but do not peel – only if the skin is already very firm. Cut lengthwise into two...
Mussel RisottoPut the cleaned mussels in a large saucepan. Add the chopped onion and carrot, then the wine, thyme, bay leaf...
Stew in Portuguese – Cozido a PortuguesaA note in advance: A cozido can vary greatly depending on what vegetables and what meats are available. This...
Kedgeree – IfA mixed dish of lentils and long grain rice, much appreciated in Indian and especially Anglo-Indian cuisine...
Beef Cheeks in Pinot Noir Sauce, Pommes Puree and Beef MarrowSeason beef cheeks with salt and pepper, fry in a little oil. Add the vegetables, shallots and garlic and...
Stuffed Ceceifor a wide ovenproof dish of about 3 liters, greased For each cecei, cut a lid of about 4 cm small. Remove the...