First courses
Lambrusco and taleggio risotto
Author: Guido Boschetti
Difficulty:
Beginner
Total time:
45 min
Servings:
4 Portions
Ingredients:
1
Onion
1 glass
of Lambrusco
1 litre
of Vegetable broth
100 g
of Tipico IT's Taleggio
Butter
Salt
Pepper
PREPARATION
1
Chop the onion and brown It in a pan with a drizzle of oil.
2
Add the rice to the pan and toast It.
3
Simmer the rice with Lambrusco for a few minutes.
4
Mix the rice and gradually add the vegetable broth.
5
At the end of cooking, cut the taleggio in cubes and put It in the pan.
6
Add a knob of butter and stir well.
7
Let the rice creamy for a few minutes off the heat and your risotto is ready to be served.
