RISOTTO AL CAPRINO E ROSMARINO
Ingredients for 4 people
• 400 g of carnaroli rice
• 200 g of sweet goat cheese (Montevecchia is ideal, otherwise a fresh soft goat cheese)
• vegetable broth to taste
• extra virgin olive oil to taste
• a knob of butter
• parmesan to taste
• 1 sprig of rosemary
• 1 heart of leek
• 1 glass of white wine
Preparation
Peel and chop the leek.
In a saucepan, brown the butter and a drizzle of oil, add the leek and let it brown. Add the rice, toast it for 4-5 minutes, stirring regularly.
Deglaze with the white wine, let the alcohol evaporate thoroughly then add half the goat cheese, the washed and chopped rosemary and the hot broth.
Cook for about 15/20 minutes and if necessary add more hot broth as needed. When the rice is cooked, add the rest of the goat cheese, season with salt, mix well and turn off the heat.
Add the rest of the butter, mix and whisk for 2-3 minutes.
Serve and … enjoy your meal!
What in the glass…?
Everyone agrees: Serìz La Costa, an excellent blend of Merlot, Syrah and Cabernet Sauvignon grapes, whose aging in wood enhances its elegance and persistence. Ruby red color and intense aromas that remind us of spices and ripe red fruit. Ideal with the exquisite Brianza cheeses and our goat cheese risotto.
