The Month's Recipe

Risotto with goat cheese, balsamic vinegar, roasted hazelnuts

April 13, 2016
Risotto with goat cheese, balsamic vinegar, roasted hazelnuts

A new tasty recipe of Tuscan specialties

Every month a new recipe of Brunelleschi Hotel’s chef, Giuseppe Bonadonna: enjoy the Risotto with goat cheese, balsamic vinegar, roasted hazelnuts, available daily at the Osteria della Pagliazza and with room service.

Ingredients for 4 people:

360 gr carnaroli rice, 300 gr balsamic vinegar, 100 gr hazelnuts, 50 gr butter, 200 gr goat cheese, 50 gr parmesan

Preparation procedure:

First, let’s star by preparing the balsamic vinegar. Place it in a saucepan and reduce it to half of the content. When we are done we leave the balsamic vinegar to cool down.

We prepare the hazelnuts putting them in the oven 180 ° C for about 4 minutes.

Now we will start with the preparation of our risotto; put the rice in a pan with olive oil, as soon as the rice begins to heat add the broth and let it cook for 18 minutes. Turn off the heat and add the butter, goat cheese and Parmesan. Stir with a spoon. To achieve a perfect cooking the risotto should be creamy, we add a bit ‘ of salt and pepper. Put the rice in a dish by pouring the balsamic vinegar on top of it and add the toasted hazelnuts.

Buon appetito!

Maitre Alessandro Recupero wine suggestion:
Soave Classico, Farm Inama, 100% Garganega

The dish is available at 18,00 euro. Wine not included.

For information and reservation: tel. +39.055.27370 – email.

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