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.
Peel the pumpkin and cut it into regular pieces; cook in the oven at 200° covered with tin foil for about 1 hour and a half; once cooked and cooled, mash ...
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