In a saucepan, soften the onion in the butter without browning. Stir in the rice to coat well with the butter. Deglaze with the wine and stir until almost dry.
On medium heat, add the hot broth, about 125 ml (1/2 cup) at a time, stirring between each addition until the broth is almost completely absorbed.
Repeat until the broth is fully incorporated. The addition of all the broth takes about 20 minutes.
Stir in the cheese, until melted. Add the leftovers. Season with pepper. You can add a little butter for a creamier risotto.
In Recipes-list.com we have selected the most viewed recipes from category -
Enjoy the best recipes specially selected for you! “Clean out the Fridge” Risotto is the right choice that will satisfy all your claims.