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  1. Home
  2. Recipes
  3. Vandelli Formaggi
  4. Gourmet Risotto with Garden Vegetables and Mountain Parmigiano Reggiano
Gourmet Risotto with Garden Vegetables and Mountain Parmigiano Reggiano

Gourmet Risotto with Garden Vegetables and Mountain Parmigiano Reggiano

@vandelli-formaggi
Category: First courses

A refined and creamy first course, where the sweetness of the vegetables meets the savoriness of mountain Parmigiano Reggiano. The Balsamic Vinegar of Modena PGI Cream provides an elegant sweet and sour contrast and a star restaurant appearance.

Difficulty: Easy
Cooking time: 18 minCooking: 18 min
Preparation time: 15 minPreparation: 15 min
Country: Italia
vandelli-formaggi
@vandelli-formaggi

Ingredients

No. Servings
  • Carnaroli or arborio rice160g
  • Vegetable broth700g
  • Carrots80g
  • Celery25g
  • Yellow onion20g
  • Zucchini60g
  • Extra virgin olive oil20ml
  • Butter20g
  • Mountain Parmigiano Reggiano 24 months
    Mountain parmigiano reggiano 24 months40g
  • Dry white wine40ml
  • Fine saltto taste
  • Black pepperto taste
  • Fresh basil3g
  • Balsamic Vinegar of Modena PGI Cream
    Balsamic vinegar of modena pgi cream10ml

Purchasable products

  • Parmigiano Reggiano Mountain Product 24 months (approx. 1 KG)

    Parmigiano Reggiano Mountain Product 24 months (approx. 1 KG)

    1 product
    £ 19.58
  • CREMA ALL'ACETO BALSAMICO DI MODENA IGP (150 ml)

    CREMA ALL'ACETO BALSAMICO DI MODENA IGP (150 ml)

    1 product
    £ 3.13
  • PERLE ALL'ARANCIA (50 gr)

    PERLE ALL'ARANCIA (50 gr)

    £ 6.70

Preparation

  1. STEP 1 OF 7

    Prepare the vegetables: Cut the carrot, zucchini, celery, and onion into small cubes.

  2. STEP 2 OF 7

    Sauté: In a saucepan, heat the oil and gently brown the onion, then add the other vegetables and let them flavor for 2 minutes.

  3. STEP 3 OF 7

    Toasting: Add the rice and toast it, stirring until the grains become translucent.

  4. STEP 4 OF 7

    Deglaze: Moisten with white wine and let the alcohol evaporate.

  5. STEP 5 OF 7

    Cooking: Add a ladle of hot broth at a time, stirring and adding more as the rice absorbs it. After 10 minutes, add half of the grated Parmigiano.

  6. STEP 6 OF 7

    Creaming: Once cooked (after about 18 minutes), turn off the heat. Add the butter and the remaining Parmigiano Reggiano, stirring vigorously to make the risotto creamy.

  7. STEP 7 OF 7

    Plating: Serve the risotto with a wave-like texture, garnish with sautéed vegetable cubes, fresh basil leaves, and drops of Balsamic Vinegar of Modena PGI Cream.

Suggestions

  • Balsamic Vinegar of Modena PGI pearls

  • Cherry tomatoes for garnish

General Information

Storage notes

The risotto should be consumed immediately to maintain its creaminess. If there are leftovers, store in the refrigerator in an airtight container for up to 1 day and reheat by adding a little broth.

Origin

Italia

Analysis

Macronutrients (100 gr)

Attention
The data represented here are the result of an analysis carried out using Tuduu's proprietary algorithms, based on the database provided by IEO. As such, they may contain errors and/or inaccuracies, so users are always requested to verify their correctness. If anomalies are detected, please contact us at info@tuduu.it
Attention
The data represented here, limited to certain specificities, are the result of an analysis carried out using Tuduu's proprietary algorithms. As such, they may contain errors and/or inaccuracies, therefore users are always requested to verify their correctness. If anomalies are detected, please contact us at info@tuduu.it
Lifestyles
Intolerances and allergies
Energy (kcal)64.19
Carbohydrates (g)4.05
of which Sugars (g)0.8
Fat (g)4.32
of which Saturates (g)1.75
Protein (g)1.77
Fiber (g)0.31
Sale (g)0.24
  • Proteins
    1.77g·17%
  • Carbohydrates
    4.05g·39%
  • Fats
    4.32g·41%
  • Fibers
    0.31g·3%