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Trastevere-style risotto

di Academia Barilla

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Trastevere-style risotto
36 minutes


First course


Ingredients for 4 people

1 ½ cups Arborio rice
6 tablespoons butter
½ medium onion
1 cup Parmigiano Reggiano
3 ounces bacon
3 ounces chicken livers
3 ounces prosciutto
6 cups vegetable broth
3 tablespoons Marsala
salt and pepper to taste

Preparation 20 minutes preparation + 16 minutes cooking
1. Melt 2 tablespoons butter in a pan over medium heat

2. Add chopped onion and pancetta, cut into strips

3. When the onion is golden brown, add the Marsala and allow to evaporate

4. Add diced prosciutto

5. Cook for two minutes, then add diced chicken livers

6. When browned, add rice and mix continuously until browned and translucent

7. Add broth gradually and stir with a wooden spoon until the rice is cooked, about 16-18 minutes

8. Season with salt and pepper to taste

9. Turn off the heat and add the remaining butter and Parmigiano Reggiano

10. Mix well until the risotto is creamy