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Risotto with walnuts and mascarpone

ingredients

servings

6

Rice

360 oz

Vegetable broth

900 oz

Mascarpone cheese

250 oz

Shallots

1 unit

White table wine

1 glass

Shelled walnuts

12 unit

Extra virgin olive oil

to taste

first courses from Italy

Risotto with walnuts and mascarpone

Risotto with walnuts and mascarpone

vegetarian with lactose with nuts

ready in

15 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Risotto with walnuts and mascarpone

A fast and original recipe to impress your guests ... especially when there suddenly!

Risotto with walnuts and mascarpone step 1

step 1

Slice the shallots finely and let it fry for a couple of tablespoons of oil in a pressure cooker. As soon begins to brown, room and join coarsely chopped walnuts with a knife.

Risotto with walnuts and mascarpone step 2

step 2

Make toast for 2 minutes then join rice. Are you still toast for a few more minutes, stirring, fades with the wine and make it evaporate.

Risotto with walnuts and mascarpone step 3

step 3

Cover the rice with all the hot broth and close the pressure cooker. Raise the flame to the maximum, when blows lowers to a minimum, and calculates 7 minutes.

Risotto with walnuts and mascarpone step 4

step 4

Shut down, please immediately cool the base of the pot under running water, open and freezes the risotto with mascarpone.

Risotto with walnuts and mascarpone step 5

step 5

Add a pinch of nutmeg, a pepper and add salt. Garnish the dish with some whole nut before you serve.

Risotto with walnuts and mascarpone step 6

step 6

Try Council to replace the white wine with intense red: the dish acquires a harsher note, but pleasant!

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