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.
Pour the Ricotta Sterilgarda and the beaten eggs into a bowl, mix, then add salt and black pepper. Add the turmeric, the grated Grana Padano DOP and the ...
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