Typical recipes and wines of the traditions Italian regional enogastronomiche. Our itineraries enogastronomici and the critiques on restaurants and wine cellars derive from our direct experience

To pour some broth in a bowl and to make you loosen the saffron.

To heat little oil and to make to fade the onion, uniting the marrow and stirring again with a wood ladle to Add the rice and to make to slightly toast. Vanished with the wine and fairies to evaporate, wet with ladles of warm broth continunando the fire cooking vivare mixing every now and then and adding as soon as broth the rice dries. Toward elegant corttura to add the bowl of broth with the saffron.

Later around 16 minutes rice should be to the tooth.

To remove from the fire and to whip with the butter and the nuisance grattuggiato.