Ingredients

400 grams Carnaroli rice
1 white onion
70 grams butter
1/2 glass white wine
20 saffron pistils
Pistachio grain
1.5 litres vegetable broth
30 grams of Grana Padano cheese

Preparation

Peel and slice an onion, put it in a saucepan with 50 g butter, sauté slowly until the onion has wilted, then add 400 g Carnaroli rice.

Let it toast, add half a glass of white wine and let it absorb.

Wet the rice with a ladle of broth and let it absorb. Soak 20 saffron pistils in a ladle of broth.

Cook the rice (for about 18 minutes), gradually adding more hot stock (about a litre or so), and stirring. Finally add the broth with our precious saffron.

Take the rice off the heat, add another 20 g butter and 30 g grated grana padano, stirring until the butter and cheese have whipped the rice, and finally sprinkle with plenty of pistachio grain.