Risotto To The Flame

Preparation:

Preparation: Finely chop the onion and brown it in a saucepan with half the butter over moderate heat for 3-4 minutes. Add the rice and leave it to flavor in the sautéed mixture for a few minutes, then pour a ladleful of boiling broth over it and cook slowly for 20 minutes, stirring constantly and gradually adding the rest of the broth. Blanch the tomatoes in a pot of boiling water for a few moments, then peel and cut them into wedges. Drain the mushrooms from the preserving liquid and cut them into thin slices. Season the tomatoes and mushrooms in a saucepan with the olive oil over high heat for 5-6 minutes, then sprinkle them with salt and pepper and remove them from the heat. Add them to the risotto together with the grated Parmesan and mix carefully so as to mix the ingredients perfectly. Transfer the risotto into a domed mold and press it well, then turn it upside down on the serving plate and garnish it with the parsley. Wet it with hot brandy, set it on fire and serve immediately, before the flame goes out. --- ADVICE. To facilitate the release of the risotto from the mould, and of all rice timbales in general, lightly grease the molds that must contain them with oil or butter.