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Risotto in piedmontese
1 serving
Chopped onions are lightly fried in butter, rice is added and fried until the cereals are soaked in butter. The broth is poured in parts (the broth should be twice as much as rice in volume), saffron, salt, pepper are added, mixed and stewed without covering. The rice should be a bit boiled. Grated cheese and butter are added before serving, ham or truffles are added if desired.
Chopped onions are lightly fried in butter, rice is added and fried until the cereals are soaked in butter. The broth is poured in parts (the broth should be twice as much as rice in volume), saffron, salt, pepper are added, mixed and stewed without covering. The rice should be a bit boiled. Grated cheese and butter are added before serving, ham or truffles are added if desired.
butter - 20 g, salt to taste, saffron to taste, rice - 80 g, pepper to taste, onions - 30 g, broth - 100 g, grated cheese - 15 g
