In a pan cook the sliced onion in the butter until translucent. Add the rice and stir over a medium flame. Add the white wine. When the wine is absorbed, slowly ladle in the broth every time the rice absorbs it. Stir from time to time, making sure that the rice doesn’t stick to the bottom of the pan.
Risotto takes about twenty minutes to cook. Three quarters of the way add the raspberries and continue stirring. When the rice is ready, add the remaining butter, the Formai de Mut cheese and the chopped thyme. Let rest for a couple of minutes in the pan and then serve in a pre-heated dish, garnishing with the rest of the raspberries.
Serves 6 |
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