Ingredients for 4 people

350 g Carnaroli rice
1/2 onion
1 liter of chicken stock
100 g of parmesan cheese
50 g of butter
150 g Sauerkraut Zuccato
Zuccato capers
white wine


Sauté the chopped onion in butter, add the rice and toast. Add the white wine and let it evaporate. Continue cooking for about 18 minutes, pouring a little bit of stock at a time.
After cooking for 5 minuts , add the Zuccato sauerkrauts. Remove from heat and stir in cold butter and Parmesan cheese.
Final garnish
Toss the dish with cinnamon, place the rice and sprinkle with capers.