1 tbsp oil
20 g butter
1 brown onion, finely sliced
250 g Barilla Risoni
350 ml sparkling wine
3 cups chicken stock
1/2 cup vintage cheddar, grated
1/2 cup Parmesan cheese, grated
1 sprig rosemary
Salt, to taste
- Heat oil into a frypan that is on a medium heat. Add butter and allow to melt, add onion and stir, cook for 5 minutes or until soft and translucent.
- Add Barilla Risoni to the pan and stir to coat with the butter, cook for 2 minutes or until the risoni is warm to touch. Add wine and stock, stir and allow the risoni to absorb the liquid string occasionally.
- Once the liquid start to absorb add more stock and repeat process until all stock is gone. Grate cheeses over the risoni and stir to combine.
- Serve with rosemary , drizzle with oil and scatter with micro herbs.