The risotto lends itself to countless personalizations and is perfect for delicate, sweet dishes or with strong flavors.
Today, the author of the recipe has proposed one as simple as good but special, as a gourmet thanks to a simple ingredient that will give an extra boost to the final taste: cherry vinegar pearls.
- Rice: 80gr (per person)
- Amount of broth: about 4 times the weight of the rice.
- 1 tablespoon of cream cheese spreadable per person
- Toasted almond granules: QB
- Pearls of cherry vinegar: QB
- ¼ glass of white wine per person
First, prepare the broth that will be used to cook the rice; it can be a broth made with 2/3 ribs of celery and onion, for example, or simple vegetable broth.
The important thing is that it isn’t a particularly broth with an intense flavor because it would overwhelm the dish killing other flavors.
Secondly, toast the rice without added fat and without frying; once the rice has been toasted, sprinkle it with white wine and add the broth one ladle at a time, making sure that the rice is never completely dry.
Continue cooking for 10 minutes (in the case of Acquerello(*) rice) or for 15/18 minutes for Vialone nano(*).
A few minutes before the end of cooking, add the cream cheese to the pan and mix everything, making sure that the risotto is always creamy and never dry.
At the end of cooking, prepare the dishes adding the chopped almonds over them and decorate with the cherry vinegar pearls.
Enjoy your meal.