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.<\/p>\n
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.<\/p>\n
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.<\/p>\n
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.<\/p>\n
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.<\/p>\n
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.<\/p>\n","protected":false},"excerpt":{"rendered":"
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, […]<\/p>\n","protected":false},"author":2,"featured_media":58,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4],"tags":[],"class_list":["post-57","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-starters"],"yoast_head":"\n