Rice Lasanghe

Preparation:

Preparation: Chop the onion and sauté it in a saucepan with 2 tablespoons of oil and 10 g of butter. Throw in the rice, mix then pour the boiling stock a little at a time, stirring often and cook the risotto (it will take 18-20 minutes). Remove from the heat, add 20 g of butter, 4 tablespoons of grated parmesan and 2 eggs. Mix and spread the risotto on a damp work surface, flattening it well with a knife and giving it a thickness of about one cm. When the risotto is cold, cut it into lozenges and add them 2 by 2, placing a small square of fontina cheese and a pineapple in the middle (after dividing each slice of pineapple in half horizontally, so as to make it thinner). Make the 2 lozenges adhere well together and dip them first in the remaining egg, lightly beaten with salt and pepper, then roll them in the breadcrumbs. Then fry them in abundant boiling oil, drain them on absorbent kitchen paper and serve immediately.