Superfine Roma Rice 300 g
40g Butter
1 Onion
1L Stock
White wine
Parsley
Salt
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Chop
the onion and fry in half the butter with the cut up sausage.
Turn to high fire and lightly toast the rice, add some wine
and allow it to evaporate. Turn to medium fire and cook the
rice gradually adding in the boiling stock and stirring. When
the rice is cooked, take off the fire and stir-in the remaining
butter and parmesan cheese, 1 Tablespoon of chopped parsley
and salt to taste.
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