Back To Schoolonline Rodney Dangerfield

Corn Risotto with white wine

INGREDIENTS (serves 4) :
400 g of rice
onion

20 g of butter 2 tablespoons olive oil
oil 30 g parmesan

2 glasses of wine and a half liters of broth nut
4 tablespoons cream
salt


PREPARATION Sauté onions in butter and oil, when browned add the rice, pour a little at a time with the wine and let evaporate, to complete the cooking time to time adding the broth, stirring often. Season with salt and add the cream and Parmesan cheese.
Mix and serve the dish hot.

Time 45 Minutes
Difficulty Easy
Calories 510