400/450 g Carnaroli rice
2 medium white onions
5/6 soft amaretti di Sassello
50/60 g + 20 g of clarified butter for creaming
50 g Grana Padano
1 vegetable stock cube
extra virgin olive oil and salt to taste.
1 glass of wine recommended
Recommended wine: Prosecco Valdobbiadene Superiore DOCG Spumante Extra Dry
Cut into pieces and then the grated Grana Padano. Make a broth of at least a liter and a half with the cube and keep it warm. Clean and wash the onions, then cut them into pieces and pass them to the mixer. Then put them in a saucepan with a little oil and butter and cook them. Combine the onions, the bay leaves and continue cooking. Meanwhile, chop the amaretti. Pour the rice in a pan with a little oil, toast, little salt, then add the onions and then after removing the bay leaves, add with some broth and cook the risotto by adding desired the broth slowly slowly. Towards the end of cooking rice stir in 20 g of butter and finish with a sprinkling of Grana Padano and amaretti, mix well and cook for a few minutes (two or three at the most) and serve it hot.