Risotto with courgettes and Pannarello Tomasoni

Tomasoni product
Tomasoni product
Otherinredients
3 courgettes
Shallot
White wine
Vegetable stock
2 cups of rice
50g of Pannarello
Chopped parsley
Oil
Salt and pepper.
Difficulty
Difficulty
Easy
Course
Course
First course

Preparare un soffritto con l'olio, lo scalogno tritato e il vino bianco. Versare e tostare il riso per bene e coprire con brodo caldo. Aggiungere le zucchine dopo averle lavate e tagliate a pezzetti. Procedere nella cottura mescolando di tanto in tanto e aggiungendo brodo caldo al bisogno.

Stir fry the shallot in oil and white wine. Add the rice, toast well and cover with the vegetable stock. Wash and chop the courgettes and add them to the risotto. Continue cooking, stirring every now and again and add warm stock if needed. Salt to taste. Towards the end, add the chopped parsley. Turn the heat off before over-cooking the rice. Mix in the Pannarello. Cover the pan and leave to rest for a few minutes before serving.

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