Risotto to the Parsley
Prep.
Time:
30 minutes
Makes
4 servings
Ingredients:
-400 gr. of superfine rice -1 spoon of oil of best-quality -1 small onion cut
thinly -50 gr. butter –100 gr. of grated parmesan cheese -1.5 litre of
vegetable broth or chicken broth –many parsley -salt.
Directions:
Heat the oil in a pot and brown the onion, until browned. Add the rice and stir
constantly with a wood spoon, cook over a low flame. Add part of broth and
continuing to stir, simmer. If the broth was absorbed by the rice, add other and
continued until done. Add the butter and the grated parmesan cheese, stir and
remove from heat. Add salt, broth and the chopped parsley.