PANETTONE RISOTTO


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What you need

  • [   ] 320 g Riso Gallo Carnaroli
  • [   ] 1 l stock
  • [   ] 2 slices of panettone
  • [   ] 1 chopped shallot
  • [   ] 50 g of butter or oil
  • [   ] 1/2 glass of sparkling wine or prosecco
  • [   ] 50 g grated parmesan
  • [   ] 30 g butter
  • [   ] Salt and pepper as required

Proposed by:


30'
4
Easy

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How to prepare:

Melt the butter in a frying pan or if you prefer oil, gently heat the oil. Add the chopped shallot and leave it fry for a few minutes.
 

Add the rice to the pan and leave it to toast for a few minutes then add the prosecco or sparkling wine, turn up the heat and cook until the wine evaporates.
 
Once the liquid has evaporated, start to add the hot stock, a little at a time and slowly stir.
 
Whilst the rice is cooking cut the panettone into cubes.
 
When the rice is almost cooked, add the cubes of panettone to the rice and continue to cook, adding more stock if needed, always a little at a time.
 
Finally, turn off the heat and add the butter and grated parmesan.
 
Serve hot with some panettone as decoration.
 
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For this recipe:

CARNAROLI