Risotto with burrata

05/10/2012 - Ingredients:

- 140 g Carnaroli rice Principato di Lucedio
- 1/2 liter vegetable stock
- 80 g Burrata
- 1 shallot
- White wine
- Colatura di Alici di Cetara
- butter
- olive oil
- parsley

Articolo tratto da: lacucinaitaliana

Ingredients:

- 140 g Carnaroli rice Principato di Lucedio
- 1/2 liter vegetable stock
- 80 g Burrata
- 1 shallot
- White wine
- Colatura di Alici di Cetara
- butter
- olive oil
- parsley

Bring the broth to a boil. Peel the shallots and chop finely.
Put the shallots in a pan with olive oil and a piece of butter and fry until golden. Add the rice and sauté one minute, then add the white wine. Gradually add the broth and cook the rice, stirring constantly. cooking time: about 16 minutes.
Cut the burrata into piece and add them and the Colatura to the rice and stir well. Let the rice rest for 2 minutes and garnish with freshly chopped parsley.

Carnaroli Rice Principato di Lucedio

Carnarolirice - 1 Kg.

6.94 €

Data

Risotto with burrata