Cookbook First Courses
| Difficulty | People | Time |
|---|---|---|
 |
 |
 |
| Easy | 2 | 60 minuti |
Ingredients
| 140 g | rice |
| 160 g | strawberries |
| 1,5 L | vegetable broth |
| 20 g | mascarpone Sterilgarda |
| 40 g | white wine |
| 10 g | extra virgin olive oil |
Preparation
- Wash and clean the strawberries, cut them into pieces, and transfer them to a bowl, setting aside a few for garnish. Pour the white wine into the bowl and stir well.
- Take the ready-made vegetable broth and heat it in a saucepan.
- Place the extra virgin olive oil and the rice in a pan and toast it for a few minutes.
- Drain the strawberries and pour the wine into a small bowl. Then, use the strawberry-flavored wine to deglaze the toasted rice.
- Start cooking the rice by adding a few ladles of vegetable broth to the pan.
- Continue cooking, adding the remaining boiling broth little by little, so that the rice does not dry out.
- After 15 minutes, check the cooking level. If the risotto is very soft, it's ready.
- When there are 5 minutes left until the rice is fully cooked, blend half of the strawberries and add them to the pan with the rice, along with the strawberries you previously chopped.
- Cook the rice until completely cooked.
- Once the rice is cooked, add the Sterilgarda Mascarpone and stir.
- Let it rest for a few minutes and serve garnished with a few slices of sliced strawberry.
- Serve.
Cut the pumpkin into cubes, season with salt, pepper and rosemary and cook in the oven at 180°C for about 15 minutes. Blend half of the cooked pumpkin ...
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