Classic and timeless taste this recipe meets all tastes and will allow you to achieve a great result with very little effort. Are you curious? Try it, it’s easy and fast… you’ll see that goodness!

320 grams of Carnaroli rice
1 lt of vegetable broth
1/2 onion
4 slices of cooked ham
50 grams of butter

In a saucepan put the cream and grated Parmigiano Reggiano, let it heat over low heat until the Parmigiano Reggiano has melted.
Take the onion and cut it thin, let it come back to life in a non-stick pan, add the rice, put it back and start cooking with the broth.
Meanwhile line dli savarin molds with cooked ham.
When cooked, mix the rice with butter and 20 g of Parmigiano Reggiano 24 Mesi Montecoppe, fill the molds and turn them into a dish.
In the center, add the fondue of lukewarm Parmigiano Reggiano and serve the savarin with a few flakes.