Cookbook First Courses
| Difficulty | People | Time |
|---|---|---|
 |
 |
 |
| Easy | 4 | 60 minuti |
Ingredients
| 350 g | rice |
| 1 | onion |
| 200 mL | Sterilgarda lactose-free cooking cream |
| 2 tablespoon | extra virgin olive oil |
| to taste | salt |
| to taste | black pepper |
| 1 | saffron sachet |
| 150 g | shelled peas |
| 1 L | vegetable broth |
Preparation
- Pour a generous drizzle of extra virgin olive oil into a pan, add the finely chopped onion and let it brown gently for a couple of minutes.
- Once the onion has turned golden brown, add the shelled peas and sauté them for a couple of minutes over a high flame.
- Add a ladle of hot broth, bring to the boil, cover and cook for 10 minutes over a medium heat.
- Add the rice and proceed with toasting over high heat.
- When the rice grains have lost their opacity and become transparent, season with a pinch of salt and blend with a generous glass of white wine and let it evaporate.
- Continue cooking by gradually pouring in the boiling vegetable stock, a ladle at a time, stirring gently to help release the starch and obtain a creamy consistency. When the rice and peas are cooked to perfection, dissolve a sachet of saffron in a little hot water and add it to the pan, stirring to evenly distribute its golden color.
- With the heat off, it's time to stir the risotto to enhance its creaminess and delicacy. Add the Sterilgarda Lactose-Free Cream, stirring vigorously to combine the ingredients and obtain a velvety consistency.
Divide the cauliflower into florets. Heat the oil in a non-stick pan; add the cauliflower florets and brown them, stirring continuously for 3 minutes, ...
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