Recipe of the Month

MACCAGNO RISOTTO


Ingredients for 4 people:

350 g rice
200 g Maccagno Botalla
50 g Parmigiano Reggiano
40 g Botalla butter
1 onion
stock

Method

Melt the Botalla butter in a pan and fry the thinly-sliced onion until golden.
Add the rice and brown until the butter has been absorbed. Add a ladleful of boiling stock. Continue cooking, adding stock each time it is absorbed by the rice.
Five minutes before the rice is completely cooked, add the diced Maccagno Botalla. Stir well to melt the cheese and give a good flavour to the rice.
Cream the risotto by adding a knob of butter and sprinkle with Parmigiano Reggiano.

Buon Appetito !

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