Risotto with Grancrema cheese sauce with PDO Taleggio cheese, walnut sauce and saffron drops

Serves 1

Prepare some broth using the Granular vegetable bouillon. Separately, dissolve the corn flower in plenty of water making sure lumps do not form. In a saucepan, bring 100 g of water to a boil and slowly add the dissolved corn flour and mix with a whisk, until the consistency is that of a velouté. Leave to cool slightly and when the mixture reaches around 50°C, add the saffron pistils, pour into a squeeze bottle and leave to infuse. In a frying pan, fry the onion with butter without letting it brown, add the Carnaroli rice and toast, then gradually add the broth. When almost cooked, mix the Grancrema cheese sauce with PDO Taleggio cheese into the risotto. Serve the risotto on a plate, pour over the walnut sauce and garnish with saffron drops.