Risotto With Cream And Rocket

Preparation:

Preparation: In a saucepan, heat the butter and let the finely chopped onion soften. When it is a little coloured, pour the rice, mix and let the sauce absorb. Wet the rice with the white wine and let it evaporate. Pour a ladleful of hot broth and continue to add as the rice absorbs it. Calculate about 18 minutes of cooking. A moment before it is finished, add a generous spoonful of grated cheese and pour a glass of cream. Mix carefully, sprinkle with chopped rocket, add salt and pepper if necessary. Transfer to a serving dish and serve with more grated cheese on the side. Accompanying wines: Lugana DOC, Frascati “Secco” DOC, Martina Franca DOC.