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.