PIEDMONT - Risotto al pomodoro
4 cups vegetable broth
2oz Viaggio grated parmesan
2 tablespoons Viaggio cherry tomatoes
2 cups white wine
Sauté the chopped onion with half the butter, toast the rice, pour the wine and let it evaporate. Pour a ladle of boiling broth, let it absorb and bring the risotto to the cooking by adding the broth little by little. Incorporate Viaggio cherry tomatoes, the remaining butter, the Viaggio grated parmesan and serve.