Rice creamed with Piemontino Valgrana




100 g of grated Piemontino Valgrana 
50 g of butter
350 g of carnaroli rice
½ glass of Nebbiolo brandy (obtained from the noble Nebbiolo grapes stalks)
½ white onion
One l of vegetal broth
One spoon of extra virgin oil


Chop the onion finely, brown it with the oil in a saucepan, add the rice and toast at medium heating for two minutes. Blend with the Nebbiolo grappa and let the alchool evaporate. Continue the cook of the rice with the vegetal broth for about 15 minutes and then whisk with butter and a sprinkling of Piemontino.

Chef Paolo Lautero