PARMESAN BASKET WITH TALEGGIO RISOTTO AND CRISPY CULATTA
Procedure
Ingredients · Servings 2
- 0.5 cup Carnaroli rice
- 120 g Taleggio
- 0.5 glass of white wine (13% vol)
- Vegetable broth
- Emilian Culatta
- Onions
- 2 tablespoons grated Parmesan cheese for each basket
Method · 40 min
- We begin by forming the Parmesan baskets, two tablespoons for each basket, we form circles on the baking paper and let them melt, once browned...
- We begin by forming the Parmesan baskets, two tablespoons for each basket, we form circles on the baking paper and let them melt, once browned...
- We begin by forming the Parmesan baskets, two tablespoons for each basket, we form circles on the baking paper and let them melt, once browned...
We then toast the culatta until it becomes crispy and let it cool.
Next, we prepare the risotto: finely chop the onion, add the rice, and deglaze with white wine. Once it has evaporated, finish cooking with some vegetable broth. At the end of cooking, add the Taleggio cheese and let it melt. Add a little fresh parsley. And the plating will leave everyone speechless 🌠😉.
