• First courses

Asiago Stagionato
and onion

From the plateau, an excellent risotto….


Ingredienti per 4 persone

400 gr di riso superfino Arborio
200 gr di Asiago Stagionato Monti Trentini
3 cipolle
1 lt di brodo vegetale
1 bicchiere di vino bianco
1 bustina di zafferano
50 gr di burro

Si parte!

Affettate finemente le cipolle e fatele appassire nel burro fuso per 10 minuti a fuoco molto basso: dovranno risultare morbide e lucide; versate 1 mestolo di brodo e continuate la cotture per altri 5 minuti, poi frullate il tutto per farne una crema; mettetela in un tegame capiente e scalda tela, unitevi il riso e fatelo tostare per 2 minuti mescolando continuamente; versate il vino, lasciate evaporare e continuate la cottura del risotto aggiungendo brodo all’occorrenza; unite lo zafferano sciolto in poco brodo e dopo 3 minuti aggiungetevi l’Asiago Stagionato tagliato a dadini; salate, pepate e fatelo cuocere per altri 5 minuti amalgamandolo delicatamente sino a d ottenere un risotto morbido e insieme ben asciutto. Subito in tavola!

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High level of happiness.

Nuvole Nuvole Montagne Mucca

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