Ingredients (per 6 portions) 250 gr. of parboiled rice 6 mele golden 2 cipolle rosse 150 ml acqua Olio EVO q.b Sale fino q.b. Pepe (optional) Cooking: Difficulty pot: medio-bassa Procedimento Sbucciare e tagliare le cipolle. Put a thread d’ oil on a saucepan, heat and brown the onion until soft. Add the
Risotto with apples and oranges
Ingredients (per 3 portions) 250 gr. of parboiled rice 1 mela golden 1 Orange 1 Red onion 700 about ml of vegetable broth EVO oil to taste Fine salt to taste. 100 ml Vino bianco Prezzemolo Cottura: Difficulty pot: media Procedimento Sbucciare e tagliare a pezzetti la mela e l’ Orange. In a low, large saucepan