Parsley and Stracciatella Risotto

Dear friends, During this vacation period, we have been experimenting with the recipes you sent us.

For the cakes, since we are on a diet, Silvia prepares one for her breakfast without butter, milk, and eggs. In the coming days, we will write down the recipe because with some taste variations, it is very interesting!

Today, however, since you asked for a savory dish, we propose this alternative risotto that we assure you is very tasty! It’s a recipe that a dear mother, who occasionally comes to spend her holidays with us, recommended to me.

Method:

Wash the parsley, put it in a pan with oil, shallot, and water. Let it wilt for a few minutes and then blend it. Add the rice, let it dry, and continue cooking by adding the vegetable broth. Separately, sauté the cherry tomatoes cut into small cubes in a pan with a little oil. When the rice is cooked, plate it as follows: place two tablespoons of buffalo stracciatella cheese at the bottom of the dish, then add the risotto with a creamy texture on top, and finish with the cherry tomatoes instead of Parmesan cheese. There you have it, it’s ready!

Note: In the photos, you will see that there is no stracciatella cheese, which is hard to find at the moment! So, we replaced it with stracchino cheese, which works very well too! We also left the cherry tomatoes too big! But we are sure you will do better! We look forward to seeing the photos!

Parsley and Stracciatella Risotto

Method:

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