Scenic risotto for the white base enhanced by the color and flavor of the trio of sprouts.
Risotto with herb cheese and trio of sprouts
320 g vialone nano rice
1 glass of prosecco
40g tris of sprouts
50g herb cheese
3 tablespoons of olive oil
salt and pepper to taste.
vegetable broth to taste
Chop the shallot and brown it in a pan with three tablespoons of olive oil. Add the rice, let it toast for a few minutes then blend with the prosecco. Add a ladle of hot broth every time the rice has dried, stirring often. After 10 minutes add 20 g of trio of sprouts.
Cook (about 16-18 minutes), season with salt and pepper. With the heat off stir in the herb cheese and garnish with the remaining 20 g of trio of sprouts.
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