Ingredients
Viola Intenso Rice 150g
Fresh Bra sausage 90g
Butter 70g
Grana Padano 15g
White wine 1 glass
For the saffron cream:
Milk 80g
Saffron pistils 4
Shallots 1
Oil As needed

A traditional dish with a modern twist.
- Melt 40 g butter, throw in the rice and toast it well, deglaze with wine and cook with just boiling water.
- Stir in the remaining butter and cheese. Spread on a baking tray and give it the desired shape.
- In a non-stick pan, add a drizzle of oil and toast the rice (3 min per side) before serving.
- To prepare the saffron cream, put the chopped shallot in a pan with hot oil.
- Add the milk and saffron pistils, then reduce by more than half until the desired consistency is achieved.
- Cut the raw sausage into chunks, remove the thin casing and with lightly greased hands create small balls.
- Add them to the dish and finish by adding the saffron cream.
A traditional dish with a modern twist.
- Melt 40 g butter, throw in the rice and toast it well, deglaze with wine and cook with just boiling water.
- Stir in the remaining butter and cheese. Spread on a baking tray and give it the desired shape.
- In a non-stick pan, add a drizzle of oil and toast the rice (3 min per side) before serving.
- To prepare the saffron cream, put the chopped shallot in a pan with hot oil.
- Add the milk and saffron pistils, then reduce by more than half until the desired consistency is achieved.
- Cut the raw sausage into chunks, remove the thin casing and with lightly greased hands create small balls.
- Add them to the dish and finish by adding the saffron cream.