white wine
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On a preheated pot placed on medium heat add the olive oil and the onion and saute until it starts becoming brownish.
Add the rice and saute for 2-3 minutes, stirring occasionally with a wooden spoon. Add the wine and leave until all the liquids start to get absorbed and evaporated.
Season with salt and pepper to your liking.
Add the stock in half cup increments and wait until it is absorbed before adding the next one.
Once it starts becoming creamy the risotto is ready to serve, but remember to leave the rice al dente, approximately for 15 minutes.
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One of the favorite Italian chicken recipes served with prosciutto ham and mushrooms. The recipe's origin is Piedmont, home to many famous chicken recipes in Italy.
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This is a multi-mushroom Italian recipe ideal for mushroom lovers with fresh, porcini, Portobello and button mushromms, all in one recipe! The dish is suitable for vegetarians.
This traditional Italian recipe is separated into 2 parts, one for making the pasta dough and another for the filling.