Coconut and champagne risotto
Instructions
In a saucepan capable Brown 30 g of butter, which will join the Endive clean, cut into thin strips.
Stir for a few minutes then add the rice and begin cooking as for a regular risotto.
Sfumatelo so before with champagne, then with the broth a little at a time.
Five minutes before the end of cooking, add the finely grated coconut, pistachio and pink pepper berries.
Turn off the heat and finish with the remaining butter.
Ingredients and dosing for 6 persons
- 300 g of parboiled rice
- 1/2 fresh coconut
- 100 g of belgian salad (endive)
- 10 g of pistachios
- Some berries of pink pepper
- 3 bicchieri of champagne wine
- Vegetable broth
- 50 g of butter
- Salt