Risotto Al Salto

Peel the onion, cut into small cubes and steam with the long grain rice in the butter for two to three minutes until soft. Heat the meat broth. Deglaze the long grain rice with the wine. As soon as the wine has reduced a little, add the hot soup bit by bit. Long grain rice should always be just covered with liquid. Make risotto 15 to 20 min. at low temperature, stirring continuously, season with salt and pepper.

Set risotto aside to cool for at least an hour.

Heat oil in a frying pan and melt butter in it. Mix cold risotto with a little bit of oregano, press evenly in the frying pan. Roast over medium heat until golden brown and crispy, then turn it – like a rösti – to the other side. Toast the other side until crispy as well. Bring the risotto to the table together with Parmesan.

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