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6 to 8
Easy
By Fred Plotkin
Published 2001
This lovely dish is popular in small trattorias and restaurants in Trieste.
Heat the oil and/or butter in a wide 4-quart/4-l pot over medium-low heat. Add the onion, and sauté until it is translucent. Add the rice and continue stirring so that the rice toasts. It should become opalescent after a couple of minutes.
Stir in the wine and cook, stirring, until the wine has evaporated. Add ½ cup/100 ml broth and keep stirring until it has been absorbed. Lower the he