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14 Sep San Martino Risotto
Posted at 16:54h
in Recipes
Al Castello di Sorio, Gambellara, Vicenza
Ingredients
420 grams of Carnaroli rice
200 ml of Cicogna San Martino
1 liter of vegetable broth
one pat of butter
Parmigiano Reggiano, as needed
Preparation
Toast the dry rice, then soak it with the wine, reducing in half. Continue by gradually adding the broth until it’s cooked. Stir in the butter, olive oil, and a little Parmigiano Reggiano. Serve with crushed, toasted pumpkin seeds.
Try this dish with a bottle of Cicogna San Martino
