Black risotto
Brown a half onion, a laurel leaf and a pinch of resemary in a saucepan with 60 gr.of butter. Add 350 gr. of rice and let it brown for a minute. Add a ladle of broth and bring to boil. Pour about half a litre of dry red wine and make it evaporate. After 10 minutes add some grated Parmesan, 50 gr. of butter, mix and cook for a few minutes. Sprinkle with two spoonfuls of The Dispensa 15 (vary by using the Truffle-flavoured Dispensa 20) and scatter some cheese. Serve it accompanied with a Leonard iLambrusco of Modena (14-17°C).