Cookbook First Courses
| Difficulty | People | Time |
|---|---|---|
 |
 |
 |
| Easy | 4 | 35 minuti |
Ingredients
| 400 g | carnaroli rice |
| 100 mL | cooking cream Sterilgarda |
| 50 g | butter |
| q.b. | extra virgin olive oil |
| 200 mL | white wine |
| 1 L | beef broth |
| 70 g | parmesan cheese DOP |
| 1/4 | white onion |
| q.b. | table salt |
Preparation
- In a saucepan, place the butter, 2 tablespoons of oil and the onion, leave to fry for a few minutes over a high heat and, when the onion begins to brown, remove it.
- Add the rice and toast it in the seasoning, moisten it with the white wine.
- Once the latter has evaporated, cook the risotto, adding the boiling broth, a ladle at a time.
- When almost cooked, add salt to taste, then stir the risotto with the Sterilgarda Cooking Cream and the grated Parmesan cheese.
- Pour onto a serving dish and serve hot.
Prepare the vegetable broth. Meanwhile, prepare the rice and cook it so that it remains al dente, soft and with the grains well separated. Place the vegetable ...
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