
Fish with saffron
first courses from Italy - Campania
RISOTTO TO THE GOOD CASTAGNO
RISOTTO TO THE GOOD CASTAGNO
ready in
25 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with
The risotto at Mielbio chestnut is perhaps a little unusual but I assure it is a first quality dish and very tasty, will be that I adore the Mielbio Chestnut with its particularly aromatic taste that is perfectly matched with Parmigiano Reggiano with whom I have seasoned risotto . Try to prepare this risotto and let me know .......
Prepare the broth and let it warm. Grate Parmigiano Reggiano.
Finely chop the onion and let it brown gently in Extra Virgin Olive Oil when it is dried add rice and make it brown for one minute
Then add the wine and let it gently soften, add the broth until the baking is complete.
After cooking, turn off and add a spoon of grated Parmigiano Reggiano and a little to the listarelle,
Mix, then pluck and add Parmesan cheese, and the spoon of Mielbio Chestnut and serve.