• Time

    35 minutes

  • Difficulty


  • Course

    First Courses

  • Italian Region



Servings 6


15 minutes preparation + 20 minutes cooking

In a saucepan, brown some chopped onion in butter with a bay leaf; then add the rice and allow it to absorb the flavours. Pour the wine and allow to evaporate; cook the risotto stirring and adding the meat stock little by little. Remove from the heat and stir in a knob of butter and the grated cheese; serve piping hot.

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