26 December 2012,01:46 by
Ponmathi Srilekha.S

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Serves :

Preparation Time :
1 hour

Cooking Time :
1 hour

Preparation Method :

  • Melt half the butter in a large pan and fry the onions gently until they are soft but not browned.
  • Add all the rice and toast the grains with onions and butter, stir frequently for about 4-5 minutes until the rice is crackling hot.
  • Then add the wine and stir for about 2 minutes until the alcohol has evaporated. Then add 3 ladlefuls of hot stock and stir until the rice has absorbed the liquid.
  • Turn down the heat and begin to add more stock, 2 ladlefuls at a time, stir well until absorbed by the rice each time.
  • Continue in this way until the rice is tender but firm to the bite.
  • Take the pan off the heat, stir in the remaining butter, Parmigiano Reggiano, parsley and seasoning.
  • Cover and leave to rest for about 5 minutes, then transfer to a warmed serving dish or plates and serve at once.


  • 50 grams unsalted butter
  • 3 onions, thinly sliced
  • 350 grams Arborio rice
  • 150 ml dry white wine
  • 2 litres fresh vegetable or chicken stock, kept simmering
  • 50 grams freshly ted Parmigiano Reggiano
  • 2 tablespoons fresh flatleaf parsley
  • Freshly milled black pepper and Salt

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