Summer Risotto (Risotto Estivo)
Summer Risotto (Risotto Estivo)
Summer Risotto (Risotto Estivo)
5
1
Stefano Moraschini
In a saucepan melt 40 g of butter, add the chopped onion and let it wilt.
Then throw the rice.
When toasted, wet with 1 ladleful of broth and cook for 10 minutes.
Scald and Peel tomatoes, remove seeds and chop.
Wash and chop the Basil.
Put it in a bowl with 2 tablespoons of olive oil garlic and ricotta.
Add the tomatoes and cook another 8 minutes, basting with the remaining broth.
Stir in 1 knob of butter, then add the Basil and ricotta.
Calories calculation
Calories amount per person:
776
Ingredients and dosing for 4 persons
License
This recipe is published under Creative Commons License • You can copy, print, reproduce it for purposes other than business and always quoting the author and the source • www.cooking-better.com
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