Paglierina® and Walnut Risotto
Carnaroli Rice
1
small onion
1
small onion
One glass of white wine
50
grams of Paglierina LONGO
Milk 10ml
Broth 1l
A handful of grated Parmesan
Olive oil, butter
La preparazione della ricetta
1
Sauté the finely chopped onion. Toast the rice for a few minutes, stirring continuously. Add the wine and let it evaporate.
2
Cook the rice by adding broth and stirring continuously. Meanwhile, melt the Paglierina® without rind in a pan with some milk.
When the rice is cooked, turn off the heat and add the melted Paglierina®, a bit of Parmesan, and the finely chopped walnuts.
3
Stir with a little butter and let the risotto rest for a few minutes, then serve.
