Risotto catalogna e mandorle
300 gr of carnaroli rice
2 handles of Catalogna or Chard (which will be cut and blanched)
2 liters of hot chicken broth
100 gr of caciocavallo cheese
1 small diced red cipollini onion
40 gr toasted and cut almonds
40 gr of butter
In a 24cm nonstick saucepan Julienne, heat 20g butter, add onion, catalogna and a little broth and rice. Mix well.
Add the broth a little at a time.
Let the rice cook while stirring.
Once cooked, add the caciocavallo cheese and the 20 gr of remaining butter.
When serving, garnish with almonds.
It is very important to put a little broth at a time, so do not ' drown ' the rice.
The type of Carnaroli rice is perfect for this recipe.
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