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Cooked and Eaten, the recipe of the risotto alla Sannazzarese

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Published on Mar 13, 2020

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Another recipe Cooked and Eaten as suggested by Tessa Gelisio, is the recipe for the risotto Sannazzarese, the recipe for a first dish to be delicious. It is a risotto in the red because we add red beet puree, is a risotto greedy because we add the pasta, salami and cheese. The suggestion of the recipe of the risotto sannazzarese is to use the Carnaroli rice. Follow step-by-step everything that Tessa suggests to us, and we will have one of the recipes Cooked and Eaten, which certainly will appeal to the whole family. Below are the ingredients and the preparation for the risotto this week, Cooked and Eaten. Don't miss the other recipes of the Open Studio, from first courses to desserts. Here also the recipe for the meatballs in a pan with the sardines.

Ingredients risotto sannazzarese of cooking and Eating for 4 persons: 100 g Carnaroli rice, 250 g of the paste of goose salami, or normal, 100 g of red beet puree, 150 g of cheese burgundella or formaggella, 100 g onion, white wine, extra virgin olive oil

Preparation risotto Sannazzarese: grind the onions, pour a little oil in a pan and add the onion, let's go and then we add 250 g of the paste of goose salami or the salami paste classic, cook. Raise the flame and we blur with the white wine and keep aside. Roast the Carnaroli rice and we blur with the white wine, add the vegetable broth or chicken broth.

Add now half salami paste, then when almost cooked, add the rest and also red beet puree. We combine 150 g of burgundella, a typical cheese. We can alternatively use the formaggella or another type of cheese such as dairy. Mix well and let melt, serve with the rice wave. To serve immediately and enjoy hot.

The article Cooked and Eaten, the recipe of the risotto alla Sannazzarese comes from the Latest News Flash.

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