Risotto with strawberries and partridges
300gr Carnaroli rice
300gr knife-pounded partridge meat
80gr grated Parmesan cheese
160gr fresh strawberries
Vegetable broth to taste
Ginger to taste
N 1 Lime
Pepper and salt to taste
- Toast the rice in butter, continue cooking addinggradually hot
- Cook the meat over high heat in a non-stick frying pan.
- 5 minutes before cooking time, add the meat to the rice and stir well with Parmesan, some ginger and grated lime zest.
- Garnish with strawberry slices and fresh ground black pepper. Served it hot.
Wine CouplingMG 09 Marco Gozzi