Crostini with cheese, Venetian asparagus, glazed peas, and edible flowers
difficulty: LOW
time: 40'
Risotto with robiola and edible flowers
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difficulty: LOW
time: 20'
In combination with:
Valdobbiadene Prosecco Superiore
DOCG “Rive di Refrontolo” Extra Brut
Ingredients
INGREDIENTS FOR 4 PEOPLE:
- 320 g of Carnaroli rice
- 1 glass of Prosecco
- vegetable broth
- 250 g of robiola
- 50 g of butter
- salt and black pepper
- edible flowers to decorate
Preparation
Pour the rice into a casserole and toast it dry for a few minutes, when the grains are toasted, add the wine and let it evaporate.
Then add the hot stock, one ladle at a time, let the rice absorb it, stirring as little as possible. To be ready, it will take about 15 minutes. Season with salt and pepper, stir, and turn off the heat.
At this point add the robiola, the butter and stir. Pour the rice into the dishes and add some edible flowers to decorate.
Recipes edited by Paolo Bortolussi
