Tasty rice soup with vegetables and soft cheese with De Nigris balsamic vinegar "Platinum Eagle" De Nigris





10,5 oz “Carnaroli” rise,
1 oz sedano bianco,
31 oz carrots,
1 oz fresh onion,
1 oz roman zucchini,
1 oz savoy cabbage,
extra virgin olive oil to taste,
1 lt vegetable broth,
salt and pepper to taste,
8- oz parmigiano chees,
2 oz soft cheese,
0,10 oz saffron,
1 bay leaf,
De Nigris balsamic vinegar “Platinum Eagle”,
0,35 oz marjoram,
0,35 oz chive


Cut in fine brunoise vegetables and marinale lightly with a pinch of salt and pepper.
Sauté the onion in the oil and chopped toast the rice.
Add the broth and simmer for 18 minutes.
Halfway through cooking, add the vegetables in cooking sequence (celery-carrot-zucchini and cabbage) and saffron soaked in a little ‘hot broth.
Once cooked stir the risotto with Robiola previously seasoned with a drizzle of extra virgin olive oil, Parmesan cheese and a pinch of pepper.
Serve with a top of fresh marjoram and drops of De Nigris balsamic vinegar “Platinum Eagle”.

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