RISOTTO WITH FORMAGGELLA AND PEARS
Ingredients:
- 350 gr of Carnaroli rice
- 80 gr of butter
- 1/2 of onion
- 1 glass of dry white wine
- 1 IGP Mantovana pear
- 200 gr of Luinese DOP cheese
- meat broth to taste
- pinch of salt
- pinch of black pepper
Method:
After browning the onion and toasting the rice, add the glass of white wine and let it evaporate. Once the wine has evaporated, set a timer of 18 minutes and continue cooking by adding the broth a little at a time. Halfway through cooking, add salt, pepper, the pear and the Luinese DOP cheese cut into cubes. When cooked, remove the pan from the heat and stir in the diced butter. Add a sprinkling of pepper to taste and your cheese and pear risotto is ready!
Enjoy your meal!
RISOTTO WITH PERCH FISH FILLETS
Ingredients:
- 800 gr of perch fillets
- 100 gr of butter
- 25 grams of flour
- 12 sage leaves
- 500 gr of rice
- 1.5 liters of vegetable broth
- 1.40 gr of onion
- 1/2 glass of dry white wine
- pinch of salt
Method:
Finely chop the onion and brown it in a saucepan with 40 g of butter; add the rice, stir and, when it is hot, pour the wine, letting it evaporate; in the meantime, prepare a boiling vegetable broth. Add the broth with a ladle, a little at a time, continuing to stir until cooking is complete in the necessary time (15-20 minutes).
Brown a part of the sage in a part of the remaining butter; flour the perch fillets in a dish; fry them with butter in a pan until golden in color; remove the fillets and keep them warm; when the rice is cooked, place them on a serving dish and arrange the fillets in a crown; heat a little butter with the rest of the sage and pour over the risotto!
