Cookbook First Courses
| Difficulty | People | Time |
|---|---|---|
 |
 |
 |
| Medium | 4 | 35 minuti |
Ingredients
| 350 g | carnaroli rice |
| 200 g | mascarpone cheese Sterilgarda or lactose-free Sterilgarda mascarpone |
| 800 g | vegetable broth |
| 200 g | pears |
| 1 | shallot |
| 1 bicchieri | white wine |
| q.b. | extra virgin olive oil |
| q.b. | pepper |
| q.b. | timo |
| q.b. | sale fino |
| noci a piacere | |
| mandorle a piacere |
Preparation
- Prepare the vegetable broth.
- Place the oil and chopped shallot in a pan and fry.
- Throw in the rice, mix and toast it.
- Then blend with the white wine and start cooking, gradually adding the broth and stirring frequently.
- Add salt from time to time until desired saltiness is achieved.
- Wash the pears and remove the peel and core, then cut into cubes.
- When the rice is half cooked add the pears and continue adding broth and stirring.
- When there are 5 minutes left until the rice is cooked, add the Sterilgarda mascarpone or the Sterilgarda lactose-free mascarpone and mix.
- Once ready, remove the risotto from the heat and add the thyme, pepper and chopped dried fruit.
Put the basil leaves, the rock salt, the oil, the pine nuts and the Strakì in the blender until get a nice consistent pesto sauce. Cook the trofie in ...
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