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VIDEO RECIPES
INGREDIENTS
DIFFICULY: MEDIUM PREP. TIME: 30 MIN COOKING TIME: 30 MIN SERVINGS: 4 COST: HIGH
1 POUND WHITE RICE KEEPED IN A CLOSED JAR WITH THE TRUFFLE 2-3 DAYS
1 TRUFFLE
2 LARGE CHOPPED ONIONS
5 TBSPOONS EXTRA VIRGIN OLIVE OIL
5 TBSPOONS UNSALTED BUTTER
1/2 CUP (100 ML) WHITE WINE
2 QUARTS (2 L.) WATER OR VEGETABLE BROTH, BOILING
3 OZ. (90 GR.) GRATED PARMIGIANO CHEESE (OPTIONAL)
SALT TO TASTE
RECIPE
1) IN A LARGE SAUCEPAN PUT OLIVE OIL AND BUTTER. PLACE ON MEDIUN HEAT AND MELT THE BUTTER.
2) ADD THE CHOPPED ONIONS AND SOME SALT.
3) COOK ON MEDIUM HEAT TILL THE ONIONS ARE GOLDEN.
4) ADD THE RICE AND COOK ABOUT 1 TO 2 MINUTES STIRRING CONSTANTLY.
5) ADD THE WHITE WINE AND KEEP ON COOKING.
6) ONCE THE WINE HAS EVAPORATED START ADDING THE BOILING WATER OR VEGETABLE BROTH, ONE TO TWO LADELS AT A TIME,AND LET EVAPORATE AFTER EACH ADDITION.
7) CONTINUE ON ADDIND THE BOILING WATER OR BROTH, STIRRING CONSTANTLY, UNTILL THE RICE IS NEARLY COOKED.
8) ADD THE GRATED PARMIGIANO (OPTIONAL) AND SOME BUTTER. AMALGAMATE ALL INGREDIENTS AND ADJUST FOR SALT.
SERVE HOT WITH THE THINLY SLICED TRUFFLE, THE MORE THE BETTER!!
recipes
NEWS
Appetizers
First courses
Main courses
Side dishes
Desserts
Pizza recipes
Christmas recipes
Easter Recipes
Carnival recipes
About
Blog
VIDEO RECIPES