Di:
Scaldare in una pentola un filo d’olio e rosolare dolcemente lo scalogno tritato finemente. Inserire il riso e tostarlo sempre mescolando.
Sfumare con il vino e lasciare evaporare. Aggiungere del brodo ben caldo e rimestare. Continuare la cottura a fuoco medio dolce, aggiungendo gradatamente il brodo assicurandosi che il riso non sia mai totalmente asciutto.
Raggiunta la cottura spegnere il fuoco, rimuovere la pentola dal calore, aggiungere il formaggio grattugiato e il burro e mantecare mescolando energicamente.
Fare riposare il riso in pentola per un paio di minuti prima di servirlo, chiudendo con il coperchio.
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