INGREDIENTS:
- 400 g of rice or risotto
- 2 onions
- 160 ml white wine
- 1 ½ liters of broth with vegetables and ham
- 250 g of fresh mozzarella
- 100 g of dried tomatoes La Qabra Tira del Monte
- 1 tbsp. fresh thyme (leaves)
- Freshly ground black pepper
- Freshly grated Parmesan
- Salt and pepper to taste
- Extra virgin olive oil
PREPARATION:
Cut the onions in half lengthwise and then chop well fine.
Put the broth to heat in the microwave or in a pot. Drain the mozzarella, cut into small cubes also chop the tomatoes, not too small.
Put a pan fire with the same oil from the tomatoes, add tomatoes and the onion over low heat until it is transparent. Add the rice and climbs a little fire, don’t remove and when Pearlescent, add wine, lets reduce moving from time to time, until all is cooked.