Cookbook First Courses
| Difficulty | People | Time |
|---|---|---|
 |
 |
 |
| Easy | 4 | 35 minuti |
Ingredients
| 300 g | carnaroli rice |
| 1/2 | onion |
| to taste | extra virgin olive oil |
| 1,5 L | vegetable broth |
| 100 mL | white wine |
| 1/2 | red cabbage |
| 50 g | mascarpone cheese Sterilgarda |
| 100 g | grated cheese |
Preparation
- Fry the chopped onion in a pan with extra virgin olive oil.
- Heat the previously prepared vegetable broth and in the meantime add the rice to the onion sauce and toast it.
- Blend with white wine.
- Once the wine has evaporated, start pouring the broth into the pan.
- Cut the red cabbage into very thin strips and add to the pan.
- Stir, add more broth and cook for another 15-20 minutes, adding broth if the rice dries out too much.
- When the rice is cooked, turn off the heat and stir in the Sterilgarda Mascarpone and 2-3 generous handfuls of grated cheese.
- Plate the risotto with purple cabbage and serve hot.
Boil the spinach, squeeze it and chop it finely. Pour the chopped spinach into a bowl, add the Sterilgarda mascarpone, the parmesan, the egg, the nutmeg ...
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