Teroldego Risotto

(Risotto al Teroldego)


Heat the oil in a deep frying pan and sauté the finely chopped onion and rice for a few minutes.

Add all the wine and when it has been completely absorbed continue cooking while gradually adding the broth.

When the rice is cooked add a knob of butter, the cream, the Trentino Grana and salt to taste, stir well and serve.