Risotto with mini green apples, Parmigiano Reggiano, Balsamic Vinegar and fried salamino

Ingredients for 4 people 250 g Carnaroli rice 150 g Toschi mini green apples 120 g salamino scortichino 50 g Parmigiano Reggiano 20 g Butter 1 l meat broth 4 coffee spoons of Aceto Balsamico Tradizionale di Modena Toschi 2 spoons of oil 1 shallot 1 glass of white wine Sauté shallot in a pan with extra virgin olive oil, then add rice, toast a few minutes and then sprinkle with white wine. Add the broth until cooked rice. Pass the mini green apples to mixer after cleaned them and deprived them of the core. Add to the risotto with the Parmesan. Gently fry the salamino in a pan and then put it in the middle of rice with a few drops of Aceto Balsamico Tradizionale di Modena Gino Toschi.


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