Wash the parsley, dry it and chop it finely, then set a little aside to decorate the dishes and work the rest with cheese and butter, in order to obtain a crumbly but homogeneous mixture.
Finely chop the onion and sauté it in a saucepan with a little oil; add the rice and toast it in the sauce, then start adding the hot broth, 1 ladle at a time, adding only once the previous ladle has evaporated.
Bring the rice to cook, then stir in the flavored butter and season with salt and pepper.
The parsley risotto is ready: serve, decorate with the parsley set aside and serve.
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