Fish with saffron
53 recipes
RISOTTO TO THE GOOD CASTAGNO
ingredients
servings
1
Rice
70 grams
Extra virgin olive oil
2 spoons
White wine
1 glass
Vegetable broth
250 mL
Chestnut honey
1 spoon
Grated Parmesan cheese
2 spoons
Onions
1 unit
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 
description
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 .......
preparation
step 1
Prepare the broth and let it warm. Grate Parmigiano Reggiano.
step 2
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
step 3
Then add the wine and let it gently soften, add the broth until the baking is complete.
step 4
After cooking, turn off and add a spoon of grated Parmigiano Reggiano and a little to the listarelle,
step 5
Mix, then pluck and add Parmesan cheese, and the spoon of Mielbio Chestnut and serve.
