The Recipe Risotto “Al Veluu”
Toast the chopped onions in the butter using a copper pot.
Then toast the rice using alberello rice.
Add a glass of Prosecco from valdobbiane
Add vegetable broth to keep the rice moist and consistently stir adding a sprinkle of green peppercorns.
When the rice is cooked add some local farmers butter and Parmesan cheese.
Ready to serve!

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