RISOTTO with TREVISO and  SOFT CHEESE @

 

In a pot of risotto (maybe a pan with high sides), to simmer with 2 tablespoons of extra virgin olive oil the Treviso previously sliced. Add rice (about 4/5 tablespoons per diner) and proceed to the roasting. Sprinkle with half a glass of white wine and cook slowly adding the broth from time to time, always turning. Once at the cooking, add salt and pepper, remove from heat and stir in the soft cheese turning quickly. Wait a few minutes before serving.

 

 

 

                                   

 

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