Risotto Carnaroli perfumed with lemon peel with goat cheese and toasted pecans - Sandro Vanini SA
Experience a flavorful first course with Risotto Carnaroli perfumed with lemon peel, goat cheese, and toasted pecans. Perfect for 4 people in just 40 minutes.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at sandrovanini.ch.
Cooking tools:
- Saucepan
- Wooden spoon
- Oven
- Baking sheet
- Whisk
- Mixing bowl
- Grater
- Microplane
- Measuring cup
- Kitchen scale
- Piping bag
- Ladle
- Cutting board
- Chef's knife
- Pot
- Spoon
- Plate
- Kitchen towel
- Stove
Ingredients
- 5g of lemon zest
- 320g of Carnaroli rice
- 1 glass of white wine
- 100g of butter
- 80g of grated Parmesan cheese
- Salt and Pepper to taste.
- Oil to taste
- 2lt of vegetable broth (onion, carrot, celery, leek, tomato)
- 150g of goat cheese
- 30g of liquid cream
- 50g of pecans
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