Crostini with cheese, Venetian asparagus, glazed peas, and edible flowers
difficoltà: LOW
tempo: 40'
Risotto with robiola and edible flowers
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pausa
difficoltà: LOW
tempo: 20'
in abbinamento con:
Valdobbiadene Prosecco Superiore
DOCG “Rive di Refrontolo” Extra Brut
Ingredienti
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
Procedimento
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.
Ricette a cura di Paolo Bortolussi
