In a medium saucepan, bring the broth to a simmer and keep warm over low heat. 

In a separate medium saucepan, melt 2 tablespoons of the butter over medium heat. Add the onion and garlic and cook, stirring with a wooden spoon, until the onion is transparent, about 5 minutes. Add the rice and cook, stirring, until it is well coated with the butter and starts to turn translucent, about 2 minutes. Add the wine and simmer gently until all the liquid is absorbed, 3 to 5 minutes. 

Ladle 1/2 cup of the warm broth into the rice mixture and simmer, stirring occasionally, until the broth is absorbed. Repeat, adding 1/2 cup of broth at a time, until the rice is cooked through but still firm, 20 to 25 minutes total. 

Add the remaining butter and the salt, pepper, and 1/2 cup of Parmesan. Stir to incorporate. Adjust seasoning with more salt to taste. Serve immediately, topping with additional Parmes


Arborio Rice

Riseria Campanini

Altri ingredienti

4 cups chicken broth, 4 tablespoons unsalted butter, 1 medium onion finely chopped, 1 clove garlic minced, 2 cups Arborio rice, 1cup dry white wine, such as Pinot Blanc or Sauvignon Blanc, 1/2 teaspoon kosher salt, 1/4teaspoon freshly ground black pepper, 1/2cup freshly grated Parmigiano, plus more for serving


46030 San Giorgio di Mantova (MN) - Via Ghisiolo, 67

(+39) 0376/340170

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