A creamy and bright risotto, enriched with fresh peas and zucchini, creamed with the unique character of Goat's Fossa Cheese. Toasted hazelnuts and fresh sprouts complete an elegant, surprising dish perfect for those seeking new gourmet thrills.
Prepare the vegetables: Wash the zucchini and cut them into very small cubes.
Chop the spring onion and stew it in a saucepan with a drizzle of oil.
Add half of the peas, sauté for 2 minutes, then blend with a little broth until you get a smooth cream (set it aside).
Toast the rice and cook: In the same saucepan, add the rice and toast it for 2 minutes.
Deglaze with a little hot broth and start cooking, adding broth little by little and stirring.
Add the vegetables: After 5 minutes, add the diced zucchini and the remaining whole peas.
Continue cooking for about another 12 minutes.
Green creaming: At the end of cooking, turn off the heat, add the pea cream, cold butter, and half of the Goat's Fossa Cheese.
Stir vigorously to make the risotto creamy, adjust salt and pepper.
Gourmet plating: Pour the risotto onto plates.
Finish with the remaining crumbled Goat's Fossa Cheese, Parmigiano shavings, toasted hazelnuts, and fresh sprouts.
In the refrigerator for up to 1 day, well covered. Reheat with a little broth to regain creaminess.
Italia, Emilia Romagna
| Energy (kcal) | 89.77 |
| Carbohydrates (g) | 5.29 |
| of which Sugars (g) | 0.66 |
| Fat (g) | 5.67 |
| of which Saturates (g) | 2.39 |
| Protein (g) | 4.34 |
| Fiber (g) | 0.72 |
| Sale (g) | 0.29 |
