Treviso-style risotto
Difficulty level: easy
Servings 4 people
Ingredients
- 2 diots of Savoie smoked Terre des Alpes
- 1.5 L broth poultry
- 1 onion YELLOW
- 300 g rice for risotto
- 15 cl of wine white
- 1 small treviso
- 2 c. tbsp mascarpone
- 100 g g of Parmesan powder
- Salt
- Pepper
Instructions
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Bring a pan of water to the boil and cook the diots for 30 minutes.
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Meanwhile, bring the broth to a boil then keep it warm.
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Finely slice the onion and brown it in a little olive oil. When browning, add the rice and continue cooking until it becomes translucent.
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Add the white wine. When it has completely evaporated, continue cooking, adding the broth ladle by ladle as it is absorbed and cook for around twenty minutes.
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Meanwhile, slice the treviso. Cut the diots into small cubes and fry them for a few minutes in the pan until they are nicely browned.
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As soon as the rice has the desired consistency, add the Treviso, diots, mascarpone and Parmesan powder and continue cooking for 1 to 2 minutes.
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Season with salt and pepper. Serve hot.
© Sandrine @fraiseetbasilic for Sherpa Supermarché
