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Risotto First published: 19/II/05 Last update: 03/VI/05 In Domus Alessandra risotto is prepared basically according to tradition: rice is partially toasted in extra virgin olive oil, where the other characterising ingredients have been softened and flavoured together with a finely chopped onion and a garlic clove, and then cooked in homemade soup (vegetable, meat or fish soup according to recipe) prepared on time, to be added little by little. Differently from tradition, the "mantecatura" step (the addition of butter at the end of the preparation) is preferably replaced with the addition od white wine. Risotto is then left chill out and settle for some long minutes before consumption. Risotto with pumpkin Risotto with beet/cucumber/spinach Risotto di campo (with wild herbs) Saffron Risotto Risotto with Shell-fish Risotto with mushroom Risotto rucola e luganega (sausage and wild rocket) Risotto with pike
For further info and your advice please e-mail me at: coquinaria@domusalessandra.com
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