Ingredients
- 200 g Carnaroli rice
- 1 onion
- 50 g butter
- 100 ml white wine
- 1.5 l ready-made chicken stock
- 30 g Parmesan
- 100 g Belper Knolle (a seasoned hard cheese, similar to kashkaval)
- 20 g extra virgin olive oil
- Parsley and salt
- Lemon zest
Method
Melt half of the butter in a frying pan and add the onion. Stir well and add the rice. When the grains start to turn translucent, add the wine and 700 ml of the stock. Stir gently, cover with a lid and turn the heat down to the minimum. Cook for 12 minutes, then add the rest of the stock, stir and leave for another 3 minutes.
Add the remaining butter, the Parmesan and the Belper Knolle to the nearly cooked rice. Season with salt. To serve, sprinkle with grated lemon zest and parsley, and drizzle with olive oil.
