Ingredients: 1 small onion, 4 tbsp olive oil, 1 / 8l white wine, 1l vegetable or beef broth, 50 g butter, 40 g grated parmesan, salt, pepper, 400 g risotto rice (arborio rice)
Peel and finely chop the onions. Sweat in olive oil while stirring. Scatter rice, sweat until translucent and deglaze with wine, bring to the boil and cook the rice while stirring until the liquid in the wine has evaporated. Gradually pour in the broth. Simmer rice while stirring. Total cooking time about 20 minutes. Stir in butter and parmesan, spice with salt and pepper, cover and let it simmer briefly.
This basic recipe is ideal for cooking the risotto you are used to at the restaurant Scala, such as porcini mushroom risotto, pumpkin risotto, zucchini risotto, etc.
