Almond rice
Instructions
Thinly slice the onion and let it dry over low heat in olive oil.
Add the rice, let it toast, stirring over medium heat, then sprayed with the wine.
When evaporated, pour the hot broth a little at a time until the rice is cooked al dente.
Separately, in a saucepan, Brown the almonds in butter cut into fillets: 5 minutes before end of cooking risotto mix.
Sprinkle the Parmesan risotto and serve in the same container used for cooking.
Ingredients and dosing for 4 persons
- 350 g of rice
- 150 g of almond
- 3 tablespoons of olive oil
- 1 onion
- 30 g of butter
- 100 cl of broth
- 1 glass white wine
- 2 tablespoons of grated parmesan cheese
- Salt