320 g of carnaroli rice
200 ml of béchamel sauce
100 g of fontina cheese
80 g of raschera cheese
8 slices of salami
chopped hazelnuts
1.5 liter of vegetables broth
half glass of white wine
parmesan, butter
salt
Method
1) Toast the rice in a pan. When ready, make completely evaporate the alcohool. Add broth and cook for 10 minutes.
2) Add besciamel, fontina and raschera cheese and cook until rice is read.
3) whisk with butter and parmesan then add salami and hazelnuts.
4) Serve hot.
