RISOTTO CON LA CIPOLLA

Prepare a perfectly salted vegetable stock and put it on the stove to boil.

Chop the onion and parsley, and have the wine, butter, and cheese ready.

Gently fry the onion with 2 tablespoons of olive oil.

After 3 minutes, deglaze with 50 ml of dry white wine.

Cook, stirring often, for 15-20 minutes, until the onion is tender but not mushy.

Season lightly with salt, stir, and add the teaspoon of vinegar.

Taste and adjust the salt as needed, ensuring the onions are flavorful.

Add a heaped teaspoon of sugar.

Add the rice, turn up the heat, and toast it for 3 minutes, stirring continuously.

Deglaze with 200 ml of wine and stir until absorbed.

Pour in the first ladle of boiling stock when the wine is absorbed, and continue adding stock ladle by ladle as it absorbs.

After 12 minutes from the first addition of stock, add parsley and paprika.

When the rice is still very al dente, turn off the heat and add butter and parmesan cheese.

Stir to melt, then cover for 3 minutes.

Uncover and check for creaminess, adding more stock if necessary.

Spice Level:

Dietary

Allergens