ingredients

350gr. canaroli rice, 2 glasses of Barbera wine, litre of meat stock, 60gr. of butter, olive oil, 50gr. parmigiano reggiano cheese, 2 spoons tomato sauce concentrate, 1 onion, laurel leaf, 2 sage leaves, rosemary, nutmeg, salt

making it

Chop the onion into very thin slices. Lightly brown the pieces in a casserole dish along with half the butter and olive oil, the laurel leaf and the chopped sage, as well as a little rosemary.

Add the canaroli rice and allow it to 'toast' a little before pouring in a glass of Barbera wine. Allow the mixture to evaporate.

When almost dry add the rest of the wine and the tomato sauce concentrate. Stir and then add a little meat stock. Allow to cook as before.

Just as the mixture is drying up add more meat stock always stirring.

Repeat the process until the rice is cooked 'al dente'.

Before serving, add the remaining butter and cheese to the mixture. A sprinkle of nutmeg completes the dish.