220 g Carnaroli rice
1 l meat broth
2 sachets of saffron
1/2 glass white wine
50 g Parmesan cheese
40 g butter
Cheese fondue, to taste
Finely chop the onion and brown it with a knob of butter. Add and toast the rice.
Pour over the white wine and leave to evaporate, then add one or two ladles of hot broth, stir and add more when the liquid evaporates.
Continue like this until the rice is three quarter cooked. Season with salt.
Melt the saffron in a ladle of hot broth and add it to the risotto. Stir and turn off the heat. Now add the Parmesan cheese and butter, then stir again.
Prepare 4 non-stick single-portion casseroles and grease them with oil. Pour in a ladle of rice and, with the help of a spoon, level and create a well in the centre.
Pour a generous spoonful of duck ragout into this small well. Cover with more risotto and level.
Cook the timbales in a hot oven at 200°C for about 30 minutes.
Once ready, serve the saffron rice timbale with a heart of duck ragout either alone or accompanied by a creamy cheese fondue.