Risotto alla Tuma Dla Paja e Burro Occelli
Course
main course
Time
50 minutes
Level
easy
Ingredients
3 bunches of rosemary
Occelli® butter to taste
1 shallot
200 g leeks
320 g Carnaroli rice
White wine to taste
Vegetable stock to taste
70 g peeled and roasted hazelnuts
200 g Tuma dla Paja Occelli® cheese
Extra virgin olive oil to taste
Salt to taste
Pepper to taste
Preparation
Chef Mattia Poggi makes a risotto with typical ingredients from the Langhe region: leeks, aromatic herbs, hazelnuts and Tuma dla Paja and Occelli butter from Italian centrifuge cream
Procedure
Did you miss the episode of Italia Food Lovers on Food Network channel 33 of the digital terrestrial television?! No problem, you can watch it again on our website, and don't miss the precious step-by-step advices of the talented chef Mattia Poggi at the following video
Ricette correlate
Paccheri au gratin on a fondue of Bianco di Langa Occelli with truffles
