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Via C. Battisti, 38 - 20032 Cormano (Milano)

August 24, 2017

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Millefoglie di radicchio rosa con besciamella al vino bianco e mandorle

August 24, 2017

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Risotto with creamy cheeses

February 13, 2017

 

 

Ingredients:

 

- 400 g Carnaroli rice

- 100 grams of grated parmesan

- 50 gr Taleggio cheese

- 50 grams of provolone smoked (if you don't have the provolone, just choose another smoked cheese)

- 25 grams of Stilton

- 25 grams of pecorino cheese

- 1/2 onion

- 2 tablespoons olive oil

- Butter, salt and pepper as needed

- 1 liter of vegetable broth

 

Preparation:

 

Boil the broth, obtain a chopped onion and let it dry with olive oil; toast the rice, pour in the broth (or white wine or beer); lead to one minute before cooking and add the melted cheese (also if needed help with milk or cream); let dry slightly, remove from heat and whisk in cold butter and grated cheese.

Cover and let stand 40 seconds, serve. 

 

 

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