Risotto ai Due Ori
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Notes
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Ingredients
| 75 | gr. | Carnaroli rice |
| ½ | tbsp. | Chopped onion |
| 20 | gr. | Butter |
| ¼ | tsp. | Saffron (depending on saffron quality) |
| 60 | ml. | White wine |
| 300 | ml. | Vegetable stock |
| 30 | gr. | Butter (mantecatura) |
| 50 | gr. | Grana Padano |
| 1 | Gold leaf |
Preparation
- Toast the rice in the butter for 5 minutes.
- Add the chopped onion and cook for another 2 minutes.
- Add the white wine and evaporate completely.
- Add stock and saffron, and cook as a traditional risotto.
- Finally do the mantecatura with butter and cheese.
- Serve and garnish with a gold leaf.
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