Start preparing the Grana Padano cheese wafers by placing a non-stick pan on the stove. When this has overheated, sprinkle it with grated cheese, so as to cover the entire bottom of the pan. When the cheese has completely melted and therefore has formed a single film, remove the pan from the heat and quickly remove the cheese film with a spatula. Place it on top of a glass or a folded cup and let it rest, thus trying to form a wafer. Melt 20 gr in a saucepan. of butter, add the rice and toast, wetting it with half the heated Amarone separately. Add the boiling broth, as the rice requires it, and stir continuously. When almost cooked, add the remaining hot Amarone and, if necessary, other broth. Then stir in the butter and Monte Veronese cheese flakes, before serving, let the risotto rest for a few seconds and then place it inside the Grana Padano cheese wafer.

BUON APPETITO!
Mamma Rosetta