Ingredients:
- 400 g rice
- 500 ml Teroldego Rotaliano DOC red wine
- 1 litre meat stock
- 200 ml cream
- 1 onion
- 30 g Trentino Grana cheese
- Trentino Garda extra virgin olive oil
- Trentino butter
- salt
Difficulty: easy
Preparation time: 20 minutes
method:
Heat the oil in a deep frying pan and sauté the finely chopped onion and rice for a few minutes.
Add all the wine and when it has been completely absorbed continue cooking while gradually adding the broth.
When the rice is cooked add a knob of butter, the cream, the Trentino Grana and salt to taste, stir well and serve.
