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Gooseberry and goat risotto

ingredients

servings

4

Carnaroli rice

320 grams

Shallots

1 unit

White wine

to taste

Vegetable broth

1 liter

Persimmon

2 unit

Caprino cheese

50 grams

Butter

4 knobs

Grated Parmesan cheese

to taste

first courses from Italy

Gooseberry and goat risotto

Gooseberry and goat risotto

vegetarian with lactose

ready in

25 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Gooseberry and goat risotto

A first dish with flavors and autumnal colors. The sweetness of persimmons is perfectly matched with the goat's acidosis.

Gooseberry and goat risotto step 1

step 1

In a saucepan, heat a butter nut with the shallot finely.

Gooseberry and goat risotto step 2

step 2

Add rice and toast for a couple of minutes, then blend it with white wine.

Gooseberry and goat risotto step 3

step 3

Begin to add the broth at a time until it is cooked.

Gooseberry and goat risotto step 4

step 4

Just a few minutes from the end, add the persimmon flesh.

Gooseberry and goat risotto step 5

step 5

At the end of cooking, turn off the fire and keep it with the goat, parmesan cheese and butter.

Gooseberry and goat risotto step 6

step 6

PS: You can replace the goat with the gorgonzola.

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