Ingredients
4
Serve
- Rice 320 g
- Toma bergamasca Zanetti 150 g
- Shallot 1
- White wine half a glass
- Extra virgin olive oil to taste
- Vegetable broth to taste
- Salt and pepper to taste
- Rosemary to taste
Preparation
Cut the Toma Bergamasca into small pieces and prepare a vegetable broth.
Ground the shallot and sautè it with two sprigs of rosemary: after 10 minutes add the rice to a bowl with a drop of white wine and cover with the broth.
Start to mix all the ingredients together until they are completely absorbed in the broth.
After a few minutes, add your small pieces of Toma Bergamasca and thicken the rice, by mixing it vigorously.
Take care when cooking the rice: you need to remove it from the heat when firm, season it with salt and pepper and serve it while it is still piping hot.
