Rice soup with onions
Instructions
The wine must be 1/3 of the broth.
Cut the onions into wedges, not too thin, and let them download in a little water for 1/2 hour.
At this point, put a little oil in a pan and allow to lightly brown the onions, then continue to cook oysters, white wine, until they are completely dried (about 20 minutes).
Meanwhile you have heated the meat broth (replacing you can use 1 nut soup dissolved in 3/4 of water), then add to the onions, two fingers of hot broth, Cook for about 10 minutes.
At this point, the onions will be completely cooked, add the remaining broth to a boil and add the rice, Cook for 15-20 minutes, and serve very hot with a good sprinkling of Parmesan cheese.
Ingredients and dosing for 4 persons
- 2 large onions
- 300 g of rice
- Meat broth
- 100 g of grated parmesan cheese
- Dry white wine
- Olive oil
- Salt