124

share on

Risotto with cheese and nuts

ingredients

servings

4

Vegetable broth

800 grams

Rice

300 grams

White table wine

1 glass

Stracchino cheese

150 grams

Shelled walnuts

70 grams

Onions

1 half

Butter

30 grams

Dried thyme

to taste

Iodized salt

to taste

first courses from Italy

Risotto with cheese and nuts

Risotto with cheese and nuts

vegetarian with lactose with nuts

ready in

30 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Risotto with cheese and nuts

The soft cheese is a creamy cheese with no rind. Today you can find it easily, but until a few years ago was produced exclusively from the milk of cows that arrived in the valley tired after the summer transhumance. Hence the name soft cheese: stracch, in Lombardy, in fact means tired.

Risotto with cheese and nuts step 1

step 1

Cut into thin slices and pass the onion in butter until it wither. Add the rice. Make toast, fades with the wine, let it evaporate and pour the broth a little at a time.

Risotto with cheese and nuts step 2

step 2

When the rice will be cooked al dente, add the soft cheese into small pieces, you stir the fire is out and the pot covered.

Risotto with cheese and nuts step 3

step 3

Meanwhile chop the walnuts, add them to the rice along with some thyme leaves, do seasoning and serve.

Loading pic