Ingredients: For 4 people: 320 grams of quick-cooking rice, 80 grams of Taleggio, a bunch of arugula, onion, 40 g of butter, a quart of broth, a tablespoon of balsamic vinegar, salt and pepper. Difficulty: Easy. Preparation time: 20 minutes. Preparation: Wash the arugula, cut to stricioline; Slice the onion into small pieces and make the Taleggio.
Saute the onion in the butter. Add the rice and tostalo a minute. Bagnalo with a bit of hot broth and bring to cooking. When there are a couple of minutes after cooking, the risotto incorporates rocket, cheese and balsamic vinegar, salt and pepper. Remove the risotto from the heat, add the Parmesan and serve.
Saute the onion in the butter. Add the rice and tostalo a minute. Bagnalo with a bit of hot broth and bring to cooking. When there are a couple of minutes after cooking, the risotto incorporates rocket, cheese and balsamic vinegar, salt and pepper. Remove the risotto from the heat, add the Parmesan and serve.
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