Chop up the onion and garlic clutch, put in a large and non -stick pan in which the butter taco will have to be heated, when it begins to melt through the heat of the fire, put the chop of garlic and onion in the pan, Remove it to mix with butter and keep it over medium high until it softens.
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| Ingredients to risotto to red wine: |
| 3 tablespoons of butter. |
Ingredients to risotto to red wine:
2. Add the arbory ​​rice and for about 30 seconds.
3. Go moving with a wooden utensil to absorb the butter, immediately bathe with half of the red wine and let out on a living fire stirring frequently to prevent it from sticking to the bottom until the wine has almost consumed complete.
4. Then pour over the rice with a ladle the equivalent to a vessel more or less of the liquid, a mixture of 1 liter of broth and 1 liter of water, which will be heating in a separate saucepan.
5. Let boil until practically the entire broth has disappeared, add another bucket and so on.
6. The broth will be administered with the water of little as it is being absorbed by the rice, so that the rice is releasing the starch slowly contributing to the creaminess that the risottos need.
7. During this process and when the rice has lost its hardness you can put the salt that is created convenient.
8. When the rice is notice Return with the spatula (important that is made of wood) until the cheese has melted and integrated with the rice.
9. Turn off and serve immediately.
10. It is appropriate to grate a little more Parmesan on the risotto already placed.
