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Risotto alla grappa

* 1 liter vegetable stock * 350 g rice
carnaroli

* * 1 small onion 50 g butter ½ cup brandy

* * * 1 packet of saffron
Parmesan Parmesan cheese


Preparation: Peel

onion, cut into thin slices and sauté with 3 / 4 of the butter for about 5 minutes. Add the rice and toast for a few minutes, stirring constantly. Add the brandy, and then turn the heat to evaporate, stirring constantly. United

almost all the broth into the rice, add saffron and reduce heat. Add the rest of the broth gradually the liquid is absorbed, whereas the rice needs about 15 minutes of cooking.

When ready stir in the remaining butter and a handful of parmesan cheese, then let it sit for a few minutes and serve garnished with sage leaves.