Flame risotto
Instructions
Finely chop the onion and fry it in a pan with half butter, moderate heat for 3-4 minutes.
Add the rice and let it season in the sauce for a few minutes, then sprinkle with a ladle of hot broth and cook slowly for 20 minutes, stirring continuously and gradually adding the rest of the broth.
Scalded tomatoes in a pot with boiling water for a few moments, then Peel and cut into wedges.
Drain the liquid from the mushrooms conserves and reduce it into thin slices.
Please add tomatoes and mushrooms in a saucepan with the olive oil over high heat for 5-6 minutes, then sprinkle them with salt and pepper and remove from heat.
Add them to risotto with grated Parmesan and stir carefully so as to perfectly mix the ingredients.
Transfer the risotto in a dome mold and press it well, then turn it upside down in the dish and guarnitelo with the parsley.
Sprinkle with the brandy hot, inflamed and serve immediately, before the flame goes off.
---ADVICE.
To facilitate the flow of rice from the mold, and in general all rice timbales, lightly grease the molds that contain them with butter or oil.
