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This recipe is borrowed from Venetian cuisine and is very simple to prepare. If you want to give more texture to the cumin risotto, we recommend adding 2 finely sliced leeks to the onion.
Servings: 4 persone
Attrezzature
- Small saucepan (to keep the broth warm)
- Serving bowl (for serving or stirring)
- Grater (for cheese)
Ingredients
- 300 gr rice
- 40 gr butter
- 1 nr onion
- 1 mazzetto cumin herb sprig
- 1 litro broth
- 2 dl white wine
- 2 cucchiai Asiago cheese grated
- qb salt
Instructions
- Bring the broth to a boil.
- Whip and wash the cumin herb. Chop it.
- Peel the onion, thinly slice and sauté with 20 grams of butter for about 4 minutes, stirring often to prevent burning.
- Add the cumin herb and moisten everything with wine and some broth.
- Let cook for a few minutes.
- Add the rice and stir everything together, adding broth until cooked.
- Add the salt, cheese, and the rest of the butter.
- Wait a couple of minutes and serve at the table.
