Mary Miso - Recipes for every day - Cookbooks
1 table spoon olive oil
1 shallot, finely chopped
1 garlic clove, finely chopped
350g risotto rice
2 bay leaves
100ml white wine
1 liter vegetable stock
salt and pepper
3 table spoons butter
3 table spoons mascarpone
100g scamorza affumicata
2 table spoons lemon juice
1 table spoon olive oil
1 red chicory
2 table spoons raw cane sugar
150ml balsamic vinegar
salt and pepper
Roast shallot, garlic, risotto rice und bay leaves in hot olive oil and season to taste with salt and pepper. Deglaze with white wine and simmer shortly.
Little by little add stock until rice is firm to the bite.
Blend grated scamorza, butter, mascarpone and lemon juice with rice.
Cut red chicory in stripes. In frying pan heat one table spoon, add cicorino with raw can sugar, roast and deglaze with balsamic vinegar. Let reduce balsamic vinegar and season to taste with salt and pepper.
Serve risotto and spread red chicory on top.
