Risotto with Maccagno cheese and Bramaterra

Risotto with Maccagno cheese and Bramaterra

TypologyFIRST COURSES

Rice varieties recommended: Baldo, Carnaroli, Arborio, Nuovo Maratelli, St. Andrew

Ingredients for 4 people: 300 g of rice; 300 g of Maccagno cheese; 1 onion; 1 liter of vegetable broth; ½ glass of wine Bramaterra; 60 g of butter, oil; salt and pepper q.b.

Preparation: gently fry the chopped onion with butter or oil, then add the rice, toast it and then pour in the Bramaterra wine. Allow the wine to evaporate and then cook the rice adding the vegetable stock. When almost cooked add the cubed Maccagna cheese and the Bramaterra sauce.

Preparation of Bramaterra sauce: gently fry a mixture of finely chopped celery, carrot and onion in a little oil. Wet with ¼ of a litre of Bramaterra wine, allow it to evaporate, add a ladle of stock and allow it to thicken. When thickened, sieve the sauce and bind with a knob of butter.