Cookbook First Courses
| Difficulty | People | Time |
|---|---|---|
 |
 |
 |
| Easy | 4 | 25 minuti |
Ingredients
| 400 g | blueberries (tenerne da parte qualcuno intero per guarnire) |
| 1 | shallot (o 1 cipolla piccola) |
| 30 g | oil |
| 400 g | rice for risottos |
| 1 bicchieri | red wine |
| 1 L | vegetable broth |
| 200 mL | Sterilgarda lactose-free cooking cream |
| 50 g | grated cheese |
| q.b. | salt |
Preparation
- Prepare the vegetable broth.
- Put the oil in a pan, cut the shallot into very small pieces and let it wilt.
- Throw the rice into the pot and let it toast, add the wine and reduce.
- Pour in the boiling broth until it covers the rice and leave to cook, adding more broth as it is absorbed.
- Wash the blueberries and blend them. Continue cooking the rice, adding the blended blueberries and more broth.
- Add the Sterilgarda lactose-free cooking cream to the rice when it is almost al dente.
- Once cooked, add the parmesan and mix well to combine.
Clean the mushrooms to remove any residual soil and cut them into strips. Heat a drizzle of extra virgin olive oil in a non-stick pan and fry the whole, ...
Social Wall