Yield: 2 servings
|1 small||Onion; finely chopped|
|2 \N||Heads ridiccio; shredded|
|125 grams||Arborio rice|
|75 millilitres||Red wine|
|250 millilitres||Chicken stock; simmering|
|4 tablespoons||Parmesan; grated|
Melt the butter in a wide pan and add the onion and cook until softened.
Add the rice and stir, then add the wine and let the rice absorb it.
Continue with the stock, ladle by ladle.
When it is all absorbed stir in half the cheese and check the seasoning.
Divide onto two plates and dust with the remaining cheese.
Converted by MC_Buster.
Posted to Digest bread-bakers.v097.n, converted by MM_Buster v2.0l.