Acquerello Rice Risotto with Stracchino, Walnuts, Brigante Cheese and Sage

Acquerello al Cavolo Cappuccio Con Stracchino, Noci, Formaggio Brigante e Salvia

(Acquerello Rice with Stracchino, Walnuts, Brigante Cheese and Sage)

Recipe by Silvietta Pappini courtesy of Acquerello Rice

One of the risottos that have intrigued you most in recent times. Cabbage, Brigante cheese, stracchino, sage and walnuts for garnish. The recipe for risotto by Silvietta Pappini.

Ingredients: For 4 people: 320g of Acquerello Rice, 1 purple cabbage, 200g of stracchino Brigante, cheese flakes, Butter, Grana Padano, Sage to garnish walnuts Vegetable broth Shallot

PREPARATION Finely chop the raw cabbage and blend it with a blender. To extract the juice, filter the cabbage and put the juice obtained in a bowl in contact with ice to keep the colour alive.

Saute the shallot, toast Acquerello and blend it with the broth.

Continue cooking by adding the broth a little at a time.

Five minutes before the end of cooking, add the purple cabbage juice, after cooking, stir in the stracchino, butter and Grana Padano.

Garnish with Brigante cheese flakes, walnuts and sage.