Risotto with white wine
4 servings
90 minutes
Risotto with white wine is a true embodiment of Italian culinary elegance. This delicate and creamy rice masterpiece originates from the northern regions of Italy, where it is prepared with love and attention to detail. The dry white wine added at the beginning imparts a subtle aroma and light acidity, highlighting the sweetness of sautéed onions and the depth of chicken broth flavor. Gradual addition of liquid makes the risotto's texture perfectly silky. A piece of butter and a generous portion of parmesan complete the dish, creating a harmony of flavors and richness. Risotto with white wine is a versatile dish suitable for both cozy dinners at home and exquisite festive gatherings.
1
Prepare the broth and keep it warm.
- Chicken broth: 1 l
2
In a medium skillet, heat butter and sauté the onion over low heat until golden.
- Onion: 1 head
- Butter: 30 g
3
Pour rice into the pan and fry, stirring constantly, until it becomes shiny and translucent.
- Rice: 350 g
4
Increase the heat, add wine. Continue stirring until the wine evaporates almost completely.
- Dry white wine: 2 glasss
5
Pour in 300 ml of hot broth and continue stirring until the liquid evaporates almost completely.
- Chicken broth: 1 l
6
Continue to pour broth and wine into the pan by the spoonful, allowing the rice to gradually absorb the liquid. This will take 20-30 minutes.
- Chicken broth: 1 l
- Dry white wine: 2 glasss
7
Before serving, add a piece of butter to the rice and sprinkle with parmesan.
- Butter: 30 g