APANI® Woodland Risotto

by Chef Nicolas Acosta
  • 4 people
  • 460 Kcal per serving

Ingredients

– 250g of Pure Italian APANI® “Carnaroli” Rice with White Truffle
– 20g of APANI® “Pugliese” Extra Virgin Olive oil
– 200ml of Still Rosé wine APANI “Nature en rose”
– 2 box of APANI®Italian dry Porcini (80gr)
– 50g of APANI® “Verde d’Inverno” Grana Padano DOP
– Some red onions
– Some salt
– Some parsley
– 1lt vegetable stock
– 20g butter

Method

Toast APANI® Rice in a pan with some APANI® EVO oil, butter, chopped onions and salt until it
becomes golden.

Once toasted, after having blended it with Still Rosé APANI® “Nature en rose”, pour
it with APANI® Porcini, soften in warm water, and 1lt of vegetable broth.

Reach the desired cooking (about 12 min), then add parsley and APANI® “Verde d’Inverno”, mix for 3 min and serve.

Ideas and variations: you can add some Apani® Pure EVO Olive Oil with White Truffle spray.

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