Method

In a low and non-stick pan, pour the Campari and the sugar and cook for 5 minutes on medium heat to make a caramel.
Sauté the onions with a little oil; when they are golden brown, add the Razza77 and toast it for about 3 minutes.
At this point, wet the rice with a little Campari and start to gradually add a ladleful of vegetable broth (or meat broth, although due to the type of risotto, we recommend vegetable).
Halfway through, add the saffron, some orange juice and the grated orange zest. Continue to add the broth and continue to mix until cooked. Depending on the pan (shape and material) and the heat used, the cooking time can vary from 16 to 18 minutes including the toasting.
Once the cooking is done, pour the risotto into a baking dish and stir in the Parmigiano and the butter. Razza77 allows you to stir the risotto with no butter if preferred, thanks to its high level of starch that is released during the cooking process, which allows you to achieve a great “wave” without adding butter.
Once served into plates, you can add some caramelized orange zests.