Rice with speck, Valcasotto® peas and corn

 

Pubblicata il:
Rice with speck, Valcasotto® peas and corn
COURSE: First courses PREPARATION TIME: DIFFICULTY: Easy

Ingredients

3 cup risotto rice
3/4 cup cut into small cubes speck
one small shallot
butter as needed
two tablespoons of cream
4spon of frozen peas
4 spoon of pre-cooked corn
salt to taste
Occelli cheese Valcasotto® into cubes as required

Method


Finely chop the shallots and brown in a pan with a knob of butter abundant. Add him speak, peas, corn and rice. Season with salt. Toast the whole a few minutes. then start cooking, adding from time to time the broth. Stir constantly until cooked. Finally join two tablespoons of cream cheese cut into cubes. Turn the rice one last time and serve the whole.


For this recipe the following have been used:

Valcasotto®

BEPPINO OCCELLI AGRINATURA S.r.l.

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