Our site saves small pieces of text information (cookies) on your device in order to deliver better content and for statistical purposes. You can disable the usage of cookies by changing the settings of your browser. By browsing our website without changing the browser settings you grant us permission to store that information on your device.
I agree I disagree320 g rice for risotto
200 g Sandre cherries
1 onion
broth
extra virgin olive oil
white wine
parsley
1 tablespoon of tomato sauce
grated Parmesan cheese and butter
Wash and stone the cherries. Put the finely chopped onion and olive oil in the bottom of a saucepan. When the onion is golden brown, add the rice, toast it and add a glass of white wine and broth stirring constantly. Halfway through cooking, add about ¾ of the pitted cherries. Continue stirring until the risotto begins to turn red. Two minutes from the end, add the remaining cherries, a handful of parsley, a tablespoon of tomato sauce, the parmesan cheese and butter, and stir.
By holiday farmhouse Agriturismo Dai Sandri-Pianezze
