Risotto with white wine and parmesan
5 servings
60 minutes
Risotto with white wine and parmesan is an exquisite dish of European cuisine that combines the delicate texture of rice with the rich aroma of wine and the creaminess of parmesan. It originated in Italy and has become a symbol of refined gastronomy. Preparation requires patience: the rice slowly absorbs meat broth, while dry white wine adds a slight acidity and depth of flavor. Onions sautéed in butter add sweetness, and the final touch is parmesan, creating a velvety consistency. This dish pairs perfectly with a glass of white wine and fresh herbs, offering a tender, harmonious taste. Risotto can be served as a main course or accompanied by a light salad, making the meal truly sophisticated.
1
Melt half of the butter in a thick-bottomed skillet with high sides.
- Butter: 100 g
2
Chop the onion finely, place it in melted butter, and sauté on low heat until translucent.
- Onion: 1 head
3
Wash the rice, dry it, add it to the pan, mix well, and heat it together with the onion and oil.
- Rice: 350 g
4
Boil the broth with wine in a separate pot, then reduce the heat after boiling, keeping the pot on the heat.
- Meat broth: 1.2 l
- Dry white wine: 1 glass
5
When the rice becomes translucent, pour in 0.5 cup of hot broth and let it absorb completely, stirring constantly. Then add broth so that it is twice the volume of the rice. Season with salt and pepper. Increase the heat, cover, and simmer, stirring occasionally. Add hot broth gradually if needed.
- Salt: to taste
- Ground black pepper: to taste
6
Before serving, add the remaining butter and grated cheese, mix, and distribute onto plates.
- Butter: 100 g
- Grated Parmesan cheese: 100 g
