Culatello risotto creamed with 30-month matured Parmesan cheese

Type of recipe: First courses

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Preparation method:

Put the onion in a pan with the oil, sauté and then add the rice. Toast the rice then pour over the white wine and reduce. Add the salt, pepper and stock and cover, stirring occasionally. Cook the rice for about 18 minutes. Remove from the heat and add the butter, Parmesan cheese and culatello cut thin strips. Mix together well and serve.

Preparation method:

Put the onion in a pan with the oil, sauté and then add the rice. Toast the rice then pour over the white wine and reduce. Add the salt, pepper and stock and cover, stirring occasionally. Cook the rice for about 18 minutes. Remove from the heat and add the butter, Parmesan cheese and culatello cut thin strips. Mix together well and serve.