Ingredients for two people:

• 4 handfuls of Razza77 (160 g)
• 30 g of onion
• oil extra virgin olive oil
• butter
• 1 orange (peel and juice)
• Campari
• vegetable broth
• saffron
• sugar

Preparation of the broth:

In a low and non-stick saucepan add the Campari and the sugar and cook for 5 minutes on medium heat until caramelising .

Preparation:

Brown the onions with a little oil until golden, add Razza77 and toast for about 3 minutes.

Evaporate with a drop of Campari and start gradually adding some ladles of vegetable or meat broth at will (for this risotto vegetable is preferable).

When half-cooked add the saffron and the juice and grated orange peel. Keep adding the broth and stirring; the cooking time can vary between 16 to 18 minutes depending on the pan and cooking temperature, included toasting.

When the rice is cooked, pour the risotto into an oven proof dish and whip in with Parmesan cheese and butter; Razza77 allows mantecatura without butter thanks to its high release of starch during the cooking obtaining a perfect result without the help of the butter (mantecatura is the end cooking phase of the risotto in which the heat is turned off and the rice is left to rest for a couple of minutes before serving. when necessary depending on the quality of the rice just before turning off the heat butter and Parmesan cheese can be added).

Once plated, garnish with caramelised orange peel.