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Spring risotto

Spring risotto

Name: Spring risotto
Yield: 4 persons
Ingredients: 320g Carnaroli Rice; 1 chopped shallot; 50g butter; 50g parmigiano reggiano; 100g Red Cabbage Sauce; 140g Crem-A-Poche Gorgonzola Cheese PDO; q.s. Extra-Virgin Olive Oil; q.s. Himalayan Salt Pure; q.s. Vegetable Stock with Pink Pepper; q.s. Voatsiperifery Pepper, Whole; q.s. Pistachio Nuts, Shelled; q.s. white wine

Ingredients for 4 persons

320g Carnaroli Rice
1 chopped shallot
50g butter
50g parmigiano reggiano
100g Red Cabbage Sauce
140g Crem-A-Poche Gorgonzola Cheese PDO
q.s. Extra-Virgin Olive Oil
q.s. Himalayan Salt Pure
q.s. Vegetable Stock with Pink Pepper
q.s. Voatsiperifery Pepper, Whole
q.s. Pistachio Nuts, Shelled
q.s. white wine

Method

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.