CREAMY RISOTTO AL GOLIARDOIngredients (for 5-6 people):
300g of arborio rice , 400g "GOLIARDO" cheese from Caseificio Pier Luigi Rosso, 1 shallot, 1,5l vegetable broth, 50g of
"LIRIN"butter, a glass of Barbera d'Asti wine. Preparation:
Melt the butter and the finely chopped shallot in a saucepan until golden, add the rice and stir well. Add the wine and turn up the heat while it evaporates. Turn down the heat and gradually add the boiling broth, stirring from time to time until the rice is nearly cooked. Add the cheese cut into small pieces and stir while it melts on a low heat. Serve in warm dishes.