Barolo risotto with Raschera flakes

Preparation:

Preparation: In a saucepan, sweat the onion with oil and herbs and set aside. In the same pot, toast the rice; add the wine and let it evaporate. Combine the onion with the sauce and add broth in double quantity of the rice. Turn once and cook, adding stock if needed. When cooked, switch off; stir in the knob of butter and the cheese flakes.