Tuesday 5 November 2019

Risotto with ricotta cheese, and toasted cashew nuts

15 minutes to prepare Serves 4




Immediately after trying the Taleggio cheese risotto, I had the urge to do another cheese flavored risotto.
I added a twist of cashew nuts as Nina is currently in love with them. Cooking the two main ingredients together created an intoxicatingly wonderful scent of creaminess in the kitchen.
It made me yearn for the warmth much more than ever.

Its delicacy made it very different from its offshoot Taleggio risotto. Both were good, but having two similar dishes, we couldn't help choosing one from the other. My child prefers this version for its sweetness, while I favour the umami taste of Taleggio + balsamic vinegar cream.

What about you?

Here's what you will need for the 4-serving recipe:

320 g Carnaroli rice 
1 shallot
100 g ricotta cheese
50 ml Vodka liquor
50 g chopped cashew nuts
1 l salted water
100 g grated Parmesan cheese
50 g butter
salt and pepper

  1. Braise the chopped shallot with 20 g of butter until golden, then add the rice
  2. Let the rice toast for 1 minute. Simmer it with the Vodka liquor until it evaporates 
  3. Cook the rice, adding a spoonful of boiling water at a time, as for a normal risotto, (please refer to the cooking time indicated on the rice package) 
  4. Meanwhile, toast the cashew nuts in a pan with no seasoning 
  5. A few moments before the rice is done, add the ricotta cheese, and freshly ground pepper (be generous with it). If necessary, add a spoonful of boiling water
  6. Take off the heat and stir in the Parmesan cheese and butter. Serve hot with toasted cashew nuts on top

In the following, Nutrition Facts of this dish are indicated. Data is provided per serving.

No comments:

Post a Comment