Risotto al salto

This dish was much appreciated by the Milanese nobles, who did prepare, on a small stove in the cloakroom of the stages of La Scala, from their servitude during the interval between the first and the second act of the opera.

Do Brown the onion with 10 g of butter in a saucepan.

Add rice, saffron and white wine mixing quickly.

Toast for a minute and add boiling broth a little at a time, as soon as rice dries.

After 9 minutes cooking exact turn off the heat and stir in the remaining butter and cheese.

Spread the rice on a cold surface (marble-baked plate) to lock the firing and as soon as it becomes warm, fluff with your hands.

Divide rice into 4 portions (about 5 tablespoons) and allow it to cook in a skillet hardened 15 cm in diameter, where a knob of butter was melted over low heat.

It is important that the risotto, with the help of a shovel, is well crushed in order to rival the thickness and together well at the edges so that the rice starch expands attacking well a grain to another.

Cook for 3 minutes and with the help of a plate turn it causing it to cook for another 3 minutes.

To prevent the rice remains stuck to the Pan, it is important that this is hardened, soaked with a dash of oil and after putting a handful of coarse salt, clean with dry cloth.

This procedure applies only if you use the cast iron pan.

If you use the non-stick coating, just grease.