Risotto with fried onion, champagne and Scoppolato of Pedona.
Prep Time 10 minutes mins
Cook Time 30 minutes mins
Total Time 40 minutes mins
Once emptied, you can use the half-shaped Scoppolato of Pedona with any risotto that goes well with cheese, besides being a nice method to the eye as well it gives the dish a touch of cheese; the hot rice melts the remaining cheese in half and shape is a lust for the taste buds, try it!