• Steg 1
• 20 Min

Pour the white wine into the casserole and let the rice suck up all the wine. Then add about 3-4 dl och the vegetable broth and let this all come to boil. Continu to add more broth in a pace that allows most of the broth to be absorbed before additional broth is added. Stir often and see to that the rice keeps it creamy texture, without becoming to sturdy. Taste the rice after 15 minutes and take the casserole off the heat when a firm center is still there in each rice. 

White wine ,Vegetable broth

• Steg 2
• 3 Min

Add the grated Parmesan cheese to the risotto and add some tablespoons of olive oil, stir gently. The cheese makes the risotto more sturdy, add some more broth or oil to make the texture become more smooth. Taste with salt and freshly ground pepper.

Parmesan cheese, grated ,Salt-Pepper ,Olive oil

• Steg 3
• 2 Min

Ready to serve!
Serve immediately as the risotto continues to cook on the after heat and easily becomes too sturdy and dull if left to stand too long.

• Steg 4
• 4 Min

Peel and chop the charlotte onion. Use a casserole with a thick bottom and fry the chopped onion in some olive oil on medium heat so it becomes soft and shiny without taking on any colour. Add the rice and let all fry, leaving the rice with a shiny cover. Mix gently.

Charlotte onion ,Avorio rice ,Olive oil