Levels: Easy
List of Ingredients
- rice
- butternut squash
- butter
- Grated Grana Padano cheese
- Trout caviar
- Amaretto biscuits
- Vegetable broth
- Apple vinegar
- Extravirgin olive oil
- Salt
Method
1
For the white risotto, browned squash and trout caviar recipe, cut the squash into cubes and brown them in a pan with 2 tablespoons of oil and a pinch of salt, until softened, for 10 minutes. Toast the rice in a dry saucepan. Then cook it, gradually adding 1 quart of boiling broth, for 15-16 minutes .
2
Once cooked, cream the rice with the butter, a splash of vinegar and 3 tablespoons of Grana Padano cheese; add the squash last. Finish the risotto with trout caviar and amaretto biscuits.