Brookstone Phantom Helicopter Problem

toma



With the arrival of the first cold it's nice to pamper yourself with a creamy risotto ... then this is really delicious, sweet and easy to do!

Serves 4



For the risotto
- 5 cups of coffee full of rice
- 2 leeks
- 120 grams of real Toma Piedmontese
- 80 g
butter - a thick slice of ossocollo aged (maybe the spek)
- 1 liter of broth
- salt and pepper

For wine reduction
- 1 / 2 liter of Barbera
d'Asti - 3 tablespoons of acacia honey


THE PHOTO-RECIPE

RECIPE

Prepare the wine reduction

1. First, the wine reduction: heat a small pan, pour in the honey until it will be a little 'carammellato and then pour the wine. Stir frequently and simmer over medium heat until it is covered ridotto.Far stand for 10 min before pouring it on the plate so that it assumes the right consistency.



careful not to reduce it Do not use too much honey or otherwise harden too much when you are not paid on piatto.Se experts recommend you try it first, we did two or three attempts before you get the right consistency ...

Prepare risotto

1. Here we go! Cut the leek into pieces by the washers and then cut further with a knife (not too much, it's nice to hear the pieces!). Put the cut leeks in a bowl full of cold water and let it rest for half an hour to sweeten it a bit '.
Take the cheese into small pieces and let it help you with a knife and set aside.
Meanwhile, heat the broth you.



3. Go with the rice: Heat the pan, melt 50 gr. of butter and add the leek, when it is well wilted, add the rice, stir well and toast.
Now add a little 'time to the broth until the rice is ready.
A little 'taste before you turn off the heat and add salt if needed.





Plate Preparation 1. We're almost there ... to fire off, add the Toma Piemontese and mix the rice with the butter, stirring well REMAINING.
Place the risotto in the center of the plate, let us fall somewhere cube of ossocollo (or smoked ham), sprinkle with pepper, then add the wine reduction with the aid of a spoon.



Serve immediately!