strawberries and champagne risotto
creaming butter with orange
A classic seductive cuisine whipped up on the news of http://www.cascinasancassiano.com
400 g of rice
1vaschetta from about 400g of strawberries
½ glass of champagne "Fontanafredda" asti vintage
1 shallot
1 liter of rich broth
Finely chop shallots and fry in three tablespoons of extra virgin olive oil, add the rice and toast making it transparent. Blend with the sparkling wine and continue cooking with the help of a good vegetable broth made with carrots, celery, onion, parsley, tomato. When there is little at the end of cooking add the rice, strawberries, washed and cut into pieces. When the risotto is ready remove from heat and stir in a knob of butter with orange and a finger of bubbly. Do not stir in cheese did not cover the taste and aroma of strawberries.
Questo risotto partecipa a
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