For 4 people
For 4 people
Peel the onion and cut it into rings
Heat 25g of butters then brown the onion for 5 minutes with half the rosette in strips.
Add the rice, and stir until the grains are translucent.
Add the wine, and stir until it is completely absorbed.
Cook for 20 minutes, stirring and adding the broth by ladle.
Put the parsley, the remaining quantity of butter and the parmesan, excluding fire
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