Risotto with raspberries and formed de mut
Instructions
02444 FORMED RISOTTO DE MUT and raspberries for 6 PEOPLE INGREDIENTS 500 g of rice, a liter of broth, 150 g butter, 120 g Formed de Mut stagionato (at least 6 months), 200 g fresh raspberries, 1/2 cup of dry white wine, 1/2 onion, salt and thyme.
Keep aside 20 raspberries for decoration.
Finely chop the onion and Brown it in 100 g butter; When the onion has taken a beautiful golden color, add the rice and toast well, time in the pot.
Wet with wine and let evaporate.
Add the broth and continue cooking, stirring occasionally to prevent sticking.
In ó firing (the risotto should cook generally about twenty minutes) add the raspberries and continue to stir.
When cooked salad seasoned with butter left and Formed de Mut, adding thyme.
Served after a few minutes of rest, on a serving dish, decorated rice with the raspberries kept aside.
