Carnaroli risotto with Salva Cremasco cheese, garden cress and raspberry powder » Cascina Cavallina
Recipe by Chef Fabio Silva
Ingredients
- 320 g Carnaroli rice
- 1 l vegetable broth
- 180 g Salva Cremasco cheese
- 40 g garden cress
- 20 g garden cress emulsion
- 5 g raspberry powder
- 120 g mountain butter
- water, salt and pepper
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