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Risotto

ingredients

servings

4

Lupini Madama Oliva

50 oz

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Olive Nere al Forno di Castelvetrano Madama Oliva

40 oz

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Red peppers

600 oz

Rice

320 oz

Extra virgin olive oil

20 oz

Pecorino cheese

20 oz

Onion

20 oz

White table wine

40 oz

Butter

10 oz

Salt

to taste

Basil

10 leafs

first courses from Italy

Risotto

Risotto

vegetarian with lactose source of C vitamins

ready in

1 hour

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Risotto

A risotto with a balanced flavor, great for impressing friends with a completely new dish!

Risotto step 1

step 1

Roast the peppers in the oven at 180 degrees for 25 minutes, peel and blend. Toast the lupins in the pan, to make them crunchy.

Risotto step 2

step 2

Boil a stack of hot water that we will use to cook the risotto.

Risotto step 3

step 3

Blend the basil leaves with the oil.

Risotto step 4

step 4

Fry the onion, add the rice and blend with the white wine, add the water a little at a time, always keeping the flame high for 10 minutes

Risotto step 5

step 5

add the cream of peppers and cook for another 5 minutes. Mantecare with butter and pecorino.

Risotto step 6

step 6

Serve adding chopped olives and lupines and basil oil.

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