Risotto al barolo with slivers of raschera cheese
Instructions
In a pan to sweat the onion with oil and spices and put everything aside.
In the same Pan toast the rice; Add the wine and let evaporate.
Gather the onion with seasonings and Add double quantity of broth rice.
Turn once and Cook, adding broth if needed.
When cooked off; stir in a knob of butter and grated cheese.
Ingredients and dosing for 4 persons
- 300 g of carnaroli rice
- Meat broth
- 1/2 onion
- Sage
- Rosemary
- Laurel
- 25 cl of barolo wine
- Olive oil extra virgin
- Salt
- Pepper
- 60 g of raschera cheese in flakes
- 1 walnut butter