200G OF RIZE

BUTTER

ONION

STOCK WITH VEAL, CAROT ,ONION AND CELARY

WINE

SAFFRON

PUT IN A PAN BUTTER AN ONION UNTIL BECOME SOFT,THEN ADD RIZE AND TOAST…THEN ADD WINE UNTIL EVAPORATE.

ADD A CUP OF STOCK EVERY TIME IT NEED, THE ZAFFRON AND WHEN THE RIZE IS READY AL DENTE ADD THE BUTTER VERY COLD AND PARMIGIANO.

 

 

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