| 1. |
Sautee onions on olive oil in pot until glassy. |
| 2. |
Add rice to onions, fry until a slight translucent shell is visible on the rice (30-60 seconds on high heat). |
| 3. |
Add white wine to the rice, stir until absorbed. |
| 4. |
Slowly add broth using ladle, giving time to absorb between each spoonful. |
| 5. |
Taste 1 grain to make sure it is cooked, rough estimate is 1:2 rice to liquid but that depends on type of rice, starchiness etc. |
| 6. |
Once rice is soft, remove from heat. Add butter and goats cheese and mix. |
| 7. |
Serve with strawberries to taste. |
