Risotto Al Salto

Preparation:

Preparation: This dish was much appreciated by the Milanese nobles, who had their servants prepare it on a small stove located in the cloakroom of the Scala boxes during the interval between the first and second act of the opera. Brown the onion with 10 g of butter in a saucepan. Add the rice, saffron and white wine, stirring rapidly. Toast for a minute and add the boiling broth a little at a time, as soon as the rice dries up. After exactly 9 minutes of cooking, turn off the heat and stir in the remaining butter and cheese. Spread the rice out on a cold surface (marble - baking tray) to stop cooking and, as soon as it becomes warm, fluff it up with your hands. Divide the rice into 4 portions (about 5 tablespoons) and cook it in a 15 cm diameter tempered pan, where a knob of butter has been melted over low heat. It is important that the risotto, with the help of a spatula, is flattened well so as to make its thickness equal and that it is well gathered at the edges so that the starch in the rice expands by sticking one grain well to the other. Cook for 3 minutes and with the help of a plate, turn it over and cook for another 3 minutes. To prevent the rice from sticking to the pan, it is important that this is tempered, i.e. moistened with a drop of oil and after adding a handful of coarse salt, cleaned with a dry cloth. This procedure is valid only if the iron pan is used. If you use the non-stick one, just grease it.