Description
How to prepare
Bring 2 liters of broth to a boil and keep it hot.
In a separate pan, melt a knob of butter or heat 2 tablespoons of extra virgin olive oil.
Pour in the risotto and toast it for 3 minutes, stirring constantly.
Add a glass of white wine if desired, and let it evaporate.
Start adding the hot broth one ladle at a time, stirring often.
Once cooked (about 18 minutes), stir in a knob of butter to finish.
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