No shortcuts, but with a nice trick: red risotto, stamp for the season - voila! Food. Color the risotto with crushed tomatoes during the cooking process and you get a delightful dish with an exciting color and all with burnt parmesan on top.
The final touch comes at the end, when cheese is sprinkled on top and put in the oven for a final burn for a dish that really delights the senses. More in Walla! Pietro is celebrating a round birthday and you enjoy a once-in-60-years sale.