Risotto with Beer and Aged Ricotta



INGREDIENTS (serves 4):

300g/10.5oz Carnaroli rice
2 scallions
1 celery heart with leaves
80g/2.8oz butter
33cl/1 cup and 1/3 dark beer
1 glass of cream
1 tablespoon of vegetable stock granules
100g/3.5oz aged Greca, Toscanella or Siciliana Ricotta

Finely chop the scallions and the celery heart (including the leaves) and sauté delicately in the butter. Add the rice, allow it to toast, then slowly add the beer, stirring with a wooden spoon to prevent a foam from forming. Cook the rice over low heat, stirring constantly, until the beer is fully evaporated. Add the cream and allow it to absorb, then cook for a further 20 minutes, adding a little vegetable stock. Take the pan off the heat and add 50g/1.7oz of grated aged Ricotta, stirring it in slowly. Add a little pepper and adjust the seasoning. Dish onto the plates and sprinkle with shavings of the remaining aged Ricotta.stampa



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