Cream cheese risotto
Instructions
Finely chop the onion and fry it in a pan with half an ounce of butter.
Add the rice, sprinkling it with the filtered juice of lemon.
Let it Toast then continue cooking by joining hands hot broth as needed.
Add salt and pepper.
While the risotto cooks pour into a saucepan the Gruyere, parmesan and Asiago: let them melt on low heat, stirring often.
When Miss about 2 minutes at the end of cooking the rice chopped parsley, cream and 2 tablespoons of cream cheese.
Mix well and pour the rice in a pan greased with butter and sprinkled with breadcrumbs.
Distributed on the surface of butter flakes and passed the dish in hot oven for 10 minutes.
When serving pour on the cream cheese risotto left.
Ingredients and dosing for 4 persons
- 300 g of rice
- == 1 small onion
- 1 lemon
- 1 sprig of parsley
- 50 g of grated emmenthal cheese
- 30 g of grated parmesan cheese
- 50 g of grated asiago cheese
- 10 cl of cream
- Broth
- Breadcrumbs
- 70 g of butter
- Salt
- Pepper