Original name: Risotto al Teroldego (Greek adaptation with Nemea wine)
Rice 400 Gr
Teroldego ½ Lt (Red Wine ex. Nemea)
Meat Broth (or Vegetable Broth for Vegetarian Version) 1 Lt
Grana Trentino 30 Gr (Dry Cheese)
Olive Oil 100 ml
Butter 50 gr
In a small pot prepare 1 lt of broth (meat or vegetable), while the broth gets hot, peel and chop finely the onion. In a large pan put oil and brown the onion, then toast the rice for some minutes and add all the wine. When the wine will be completely absorbed continue cooking with broth. When the rice will be cooked adjusted the salt and make it creamy with butter.