Risotto with pineapple
The risotto pineapple is fresh and creamy, perfect for all seasons. You can serve him so, simple, or spice it up with toasted pine nuts, shrimp, grilled or even chunks of pork sautéed in pineapple juice, if you want a full meal and more exotic. I have already appreciated very much so, only with pineapple, yogurt and arugula, and I think that'll do the identical as before, but you let me know which version you prefer!
Clean the pineapple (remove the ends and then cut away the peel I go back I go back).
Cut into 4, remove the core and cut the flesh into cubes.
Fry the chopped onion in the oil, then add the rice and toast.
So let's start cooking, adding broth 1 ladle at a time.
Halfway through the cooking pour in the marsala, almost at the end of cooking add the pineapple.
Once you have completed cooking, stir in the yogurt and season with salt.
The risotto with pineapple is ready, decorated with arugula raw and serve.