Risotto with strawberries and partridges

/Risotto with strawberries and partridges
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Risotto with strawberries and partridges

  • CourseMain Course
  • Preparation30'
  • Difficultyeasy
  • Calories500 - 600
  • ActivityRun F 70’ M 50’
  • Persons4

Ingredients

300gr Carnaroli rice

300gr  knife-pounded partridge meat

50gr  butter

80gr grated Parmesan cheese

160gr  fresh strawberries

Vegetable broth to taste

Ginger to taste

N 1 Lime

Pepper and salt to taste

Preparation

  • 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.

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Chef

Wine CouplingMG 09 Marco Gozzi