Mint and raspberry risotto
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| Preparation Time | 40 minutes |
| Cooking Time | 30 minutes |
| Servings |
persons
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Ingredients
- 150 g De Tacchi Vialone Nano rice
- About 15 Fresh raspberries
- 3 sprigs of Peppermint
- 1/2 Shallot
- 25/35 g grated Parmesan cheese
- 2 tablespoonfuls of Extra virgin olive oil
- 1 knob of Butter/mascarpone (for creaming)
Ingredients
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Instructions
- To prepare the stock fill a saucepan with 500 ml of water, add the leaves of a sprig of mint and bring to the boil and then maintain the high temperature. At this stage you can decide whether to season the stock immediately with about 10g of rough salt or the salt can be added once the rice is fully cooked.
- Place another pan (casserole dish) on a medium/high flame. Immediately pour in two tablespoonfuls of extra-virgin olive oil, add the rice and stir with a wooden spoon. As soon as the oil starts to form bubbles add 1/4 of the mint stock and the finely chopped shallot and continue cooking over a medium heat, stirring occasionally and adding more broth as the rice absorbs it.
- After about 12/16 minutes (depending on the desired consistency of the rice), turn off the heat and add the butter or mascarpone (taken directly from the refrigerator), add also the grated Parmesan and stir in quickly and vigorously to achieve the desired creaminess. At this stage it may be necessary to add a little extra stock. Taste and check the saltiness, and adjust if necessary. If no salt was added to the stock previously, some fine or flaked salt may be added at this point.
- Transfer the risotto to the plates used for serving the meal, placing a few raspberries on each one. If necessary, add some freshly ground black pepper and garnish with sprigs of mint. It is advisable to wait 1-2 minutes before serving on the table.
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