Risotto with Tomatoes – Jagdhuette

Sauté the long grain risotto rice and the onions in the olive oil at medium temperature, extinguish with the white wine and add the bouillon cubes. Cook for about 20 minutes, adding water and pellati and stirring continuously, without burning the long grain rice or making it too viscous. Thicken the liquid risotto by adding butter and grated cheese.

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