Risotto with beans
by
13 recipes
Bresaola risotto
ingredients
servings
4
Rice
350 grams
Bresaola
150 grams
Gorgonzola cheese
100 grams
Grated Parmesan cheese
30 grams
Butter
50 grams
Parsley
2 sprigs
Salt
1 pinch
Vegetable broth
a bit
Shallots
1/2 unit
first courses from Italy - Lazio
Bresaola risotto
Bresaola risotto
ready in
40 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
Recipe for students at the stove
preparation
step 1
To prepare the bresaola creamy risotto, slice the shallot and fry it in a pan with the butter.
step 2
Add the rice and toast it. Add a ladle of vegetable stock and stir.
step 3
Continue cooking the rice adding broth from time to time as soon as it is absorbed. Season with salt
step 4
When almost cooked, add the chopped bresaola and the chopped fresh parsley.
step 5
When the rice is cooked add the parmesan and gorgonzola and stir
