Risotto with Peaches and Piemonte Brachetto
Serves 4
Italian Risotto
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  1. one shallot
  2. 1 ¾ cup long grain rice (pref.
  3. Carnaroli)
  4. 1 ½ cup Piemonte Brachetto
  5. one peach, sliced in eights but not
  6. peeled
  7. a hard-ripened Roccaverano cheese
  8. (2 slices)
  9. 1 tbsp of melter butter
  10. 3 cup vegetable broth
  11. salt and pepper to taste
  12. Saute pan
  1. Slice the shallot finely and sauté it in extra virgin olive oil, then add the rice and stir for 1 minute circa.
  2. When it is toasted, add the Brachetto and simmer the rice until it is done, about 18 minutes for
  3. Carnaroli, adding the vegetable broth gradually.
  4. In another pan, sauté the peach slices in the melted butter with a splash of Brachetto.
  5. When the risotto is nearly done, add the peaches and grate the Roccaverano (or another sharp, aged cheese) over the risotto.
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