Cookbook First Courses
| Difficulty | People | Time |
|---|---|---|
 |
 |
 |
| Easy | 4 | 25 minuti |
Ingredients
| 400 g | blueberries (tenerne da parte qualcuno intero per guarnire) |
| 1 | shallot (o 1 cipolla piccola) |
| 30 g | oil |
| 400 g | rice for risottos |
| 1 bicchieri | red wine |
| 1 L | vegetable broth |
| 200 mL | Sterilgarda lactose-free cooking cream |
| 50 g | grated cheese |
| q.b. | salt |
Preparation
- Prepare the vegetable broth.
- Put the oil in a pan, cut the shallot into very small pieces and let it wilt.
- Throw the rice into the pot and let it toast, add the wine and reduce.
- Pour in the boiling broth until it covers the rice and leave to cook, adding more broth as it is absorbed.
- Wash the blueberries and blend them. Continue cooking the rice, adding the blended blueberries and more broth.
- Add the Sterilgarda lactose-free cooking cream to the rice when it is almost al dente.
- Once cooked, add the parmesan and mix well to combine.
Cut the salmon into strips that are not too thin. Clean and finely chop the onion, then chop the parsley too. Heat the oil in a pan and fry the onion, ...
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