- ¾ lb Rice
- 1 onion
- 1 ¾ oz butter
- 1 ¼ cups Barbera wine
- 4 cups meat broth
- 3 oz butter
- 3 oz grated Parmigiano Reggiano cheese
10 minutes preparation + 16 minutes cooking
Finely chop onions and brown them in a saucepan with butter. Add rice turn up the heat and stir with a wooden spoon until the seasoning has been absorbed.
As soon as the rice is toasted, add the wine. Once this wine has also been absorbed, allow rice to cook by gradually adding beef broth.
Stir in butter and cheese.
Instead of the ox marrow, it is preferable to use a good-quality meat stock.
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