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Red Radicchio and Prune Risotto with Creamed Goat Cheese

Ingredients:Red Radicchio and Prune Risotto with Creamed Goat Cheese

  • 400g Carnaroli rice
  • 1 sausage
  • 1 head of radicchio
  • 6 prunes
  • Beef stock
  • 150 g fresh goat cheese
  • Extra virgin olive oil

Directions:

In a casserole, cook the sausage in the oil and undo with a fork; toast the rice and begin to cook it with the stock. As you add the stock  a bit at a time, add the finely chopped radicchio and finely sliced prunes.

When the rice is done, remove from the stove and fold in the fresh goat cheese.

 

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