Risotto Carnaroli "Valle Maggia"

Ingredients for 4 persons:

• Carnaroli rice 250 gr.

• 1dl. Sparkling wine

• 1 pc. Shallots

• Olive oil and butter qb.

• Vegetable broth qb.

• Formaggella cheese from the Maggia Valley “Lorenzetti”

• 80gr.Buscion of cow from the Maggia Valley “Lorenzetti”

• 50gr.Valle Maggia pepper to taste

• Chives qb.Grated Parmesan cheese qb.

Preparation

• Brown the chopped shallot with evo oil and a knob of butter

• Add the rice toast it, and when hot, deglaze it with prosecco

• Wet with vegetable broth and continue cooking for 14 to 16 minutes

• Toward the end of cooking add the formaggella, buscion and pepper

• Move on to the manteca ture of the risotto: butter in chunks, a drizzle of evo oil, chives and some grated parmesan cheese, mix quickly so that all the ingredients are well bound