Spring risotto

Ingredients for 4 persons
  1. 320g Carnaroli Rice
  2. 1 chopped shallot
  3. 50g butter
  4. 50g parmigiano reggiano
  5. 100g Red Cabbage Sauce
  6. 140g Crem-A-Poche Gorgonzola Cheese PDO
  7. q.s. Extra-Virgin Olive Oil
  8. q.s. Himalayan Salt Pure
  9. q.s. Vegetable Stock with Pink Pepper
  10. q.s. Voatsiperifery Pepper, Whole
  11. q.s. Pistachio Nuts, Shelled
  12. q.s. white wine

  • In a saucepan, brown the shallot with oil, add the rice, toast it, deglaze with white wine and start cooking with the vegetable stock.

  • At the end of the cooking time, add the cabbage sauce.

  • Stir in cold butter, Parmesan cheese and the pepper of Voatsiperifery.

  • Serve on a hot plate, complete with the gorgonzola cream and garnish with pistachios.