Rice lasanghe
Instructions
Chop the onion and let it dry in a saucepan with 2 tablespoons oil and 10 g of butter.
Throw the rice, stir then pour little by little the boiling broth, stirring often and bring to cooking the risotto (it takes 18-20 minutes).
Out of the fire together 20 g butter, 4 tablespoons grated Parmesan cheese 2 eggs.
Mix and spread the rice on a worktop moistened, flat with a knife and giving him the thickness of about 1 cm.
When the risotto is cold, cut into lozenges and combining them to 2 to 2, amid a yellow fontina and pineapple
Please join well between them 2 lozenges and emerge them first in the egg, beaten lightly with salt and pepper, then put them in the breadcrumbs.
Then FRY them in plenty of hot oil, drain on paper towels and serve immediately.
