Risotto con panna e rucola

Risotto con panna e rucola is a traditional rice dish originating from Italy. It’s usually made with a combination of risotto rice, stock, onions, butter, grated cheese, rocket, cream, salt, pepper, and dry white wine. The onions are sautéed in butter until soft, then cooked with the rice, white wine, and stock. The risotto is slowly simmered and continuously stirred. Near the end of cooking, grated cheese and cream are added to the risotto, which is then mixed, seasoned with salt and pepper to perfection, and sprinkled with chopped rocket. It’s recommended to serve this creamy risotto warm with more grated cheese on the side.