Risotto with 24 months aged Cheese of Alpine Hut by cheeses seasoner Emilio Brullo and Cotechino from "Macelleria Mastra Alebardy" Butchery. 09/02/2016 - Ingredients:
-400 gr. Acquerello- Carnaroli Rice
-1 Shallot
-2 Spoons of Granular Broth "Classico BIO"
-1 Glass of White Wine Catarratto Biologico Terre Siciliane IGP Adamo
-100 gr Alpine Hut Cheese "Emilio Brullo Seasoner" aged until 24 months
-Butter Agricultural Company Frascio.
Immerse the whole Cotechino in a pot with cold water and, when the water will be boling and let it cook slowly for 3 hours.
In a pan warn the butter and make the shallot browning. Than add the rice and make it toast for a while, simmer with white wine until reduce and so add the broth slowly until the rice will be cooked.
Once the rice will have reached the level of cooking you desire, regulate with salt if it's necessary, turn off the flame anche cook until creamy with the alpine hut aged cheese and a knob of butter.
Cut the Cotechino in small cubes and ad it to the Risotto.
Articolo tratto da: OIP Editing
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