Cookbook First Courses
| Difficulty | People | Time |
|---|---|---|
 |
 |
 |
| Easy | 4 | 60 minuti |
Ingredients
| 300 g | arborio rice |
| 1/2 tazza | dry white wine |
| 1/2 cucchiaino | saffron powder |
| 150 g | of Mascarpone Sterilgarda |
| 1 | onion |
| 1,5 L | vegetable broth |
| 2 cucchiai | butter |
| q.b. | of salt |
| q.b. | parmigiano reggiano DOP |
Preparation
- Take a saucepan, pour in the vegetable broth and bring to the boil.
- Take half of the hot vegetable broth and dissolve the saffron powder.
- Take a pan and add 1 tablespoon of butter to fry together with the chopped onion until it becomes translucent.
- Add the Arborio rice and toast it lightly, stirring for 2-3 minutes.
- Blend with the dry white wine and let it evaporate.
- Gradually add the saffron broth, a ladle at a time, stirring the rice and waiting for the liquid to be absorbed before adding more broth.
- When the rice is almost cooked al dente, add the Sterilgarda Mascarpone and mix well until you obtain a creamy consistency.
- Remove from the heat, season with salt and mix with 1 tablespoon of butter.
- Let the risotto cook for 1 minute with the lid on the pan.
- Serve the risotto with a sprinkling of Parmigiano Reggiano DOP.
Wilt the garlic in a little oil. Once golden, remove the garlic and add the anchovy fillets As soon as the fillets melt, add the mascarpone and mix the ...
Social Wall