As a first step in preparing our risotto, put a spoonful of oil and a little broth (just a few tablespoons) in a large, shallow pan. Finally, add the chopped onion. Salt and stew over low heat for about 10 minutes; if necessary, add more broth.
Heat a tablespoon of oil in a non-stick pan, then add the rice and, continuing to stir, let it toast for about 3 minutes over low heat.
Combine the rice with the stewed onion, mix the ingredients well and add plenty of hot broth (about 3 ladles), mix and cook over low heat, preferably with a wooden spoon in order to avoid damaging the grains.
While cooking, add a little more broth, making sure that the previous broth has been absorbed. Stir from time to time and season with salt.
Towards the end of cooking, stir the risotto with the butter and parmesan; pour the risotto into a rice cooker and let it rest for about 2 minutes. You can also add some fleshly chopped pepper.
Curiosity about risotto
Our risotto will be lighter thanks to the preparation of the toasting in a separate pan. Toasting can also be done with butter, but the result will be less light.
