- Vegetarian
- MEDIUM
- 45 min
- Array
Risotto with mushrooms, Stracchino and CDO (Controlled Designation of Origin) Prosecco
Carnaroli rice – 240 g
Cooked chanterelles – 120 g
Nonno Nanni Stracchino – 100 g
Extra virgin olive oil – 2 0 g
Chopped shallot – 30 g
CDO Prosecco – 50 g
Vegetable broth – 1.5 liters
Salt and white pepper to taste
Nonno Nanni Stracchino is a fresh, soft cheese with a unique flavour
Method
Brown shallots on a low flame with oil; after 2 minutes add rice and let it toast at a high flame for another 3 minutes and make sure shallot does not burn. Soak rice with half the Prosecco, let alcohol evaporate and continue cooking by adding the hot broth a little at a time. Halfway through cooking add chanterelles and the rest of Prosecco; after cooking stir with Nonno Nanni Stracchino and flour with salt and pepper to taste. It is important, after stirring, to let the rice rest in a covered pot: This step will allow the release of starch; if necessary, before serving, add broth and bring it to desired consistency.