Cookbook First Courses
| Difficulty | People | Time |
|---|---|---|
 |
 |
 |
| Easy | 4 | 35 minuti |
Ingredients
| 300 g | carnaroli rice |
| 1/2 | onion |
| to taste | extra virgin olive oil |
| 1,5 L | vegetable broth |
| 100 mL | white wine |
| 1/2 | red cabbage |
| 50 g | mascarpone cheese Sterilgarda |
| 100 g | grated cheese |
Preparation
- Fry the chopped onion in a pan with extra virgin olive oil.
- Heat the previously prepared vegetable broth and in the meantime add the rice to the onion sauce and toast it.
- Blend with white wine.
- Once the wine has evaporated, start pouring the broth into the pan.
- Cut the red cabbage into very thin strips and add to the pan.
- Stir, add more broth and cook for another 15-20 minutes, adding broth if the rice dries out too much.
- When the rice is cooked, turn off the heat and stir in the Sterilgarda Mascarpone and 2-3 generous handfuls of grated cheese.
- Plate the risotto with purple cabbage and serve hot.
Cut the strawberries into slices Spread mascarpone on one side of sandwich bread Arrange the strawberries and cover the sandwich bread with the remaining ...
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