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Spring risotto
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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
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Method
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In a saucepan, brown the shallot with oil, add the rice, toast it, deglaze with white wine and start cooking with the vegetable stock.
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At the end of the cooking time, add the cabbage sauce.
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Stir in cold butter, Parmesan cheese and the pepper of voatsiperifery.
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Serve on a hot plate, complete with the gorgonzola cream and garnish with pistachios.
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Products in this recipe
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Red Cabbage Sauce |
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Crem-A-Poche Gorgonzola Cheese PDO |
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Extra-Virgin Olive Oil |
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Himalayan Salt Pure |
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Vegetable Stock with Pink Pepper |
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Voatsiperifery Pepper, Whole |
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Pistachio Nuts, Shelled |
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