Page 11 - livret-recette-sherpa-2010-en

Ingredients (serves 4)

Risotto:

250 g arborio or carnaroli rice 60 g butter 200 ml white wine 100 g parmesan cheese 1 l chicken stock ½ onion

Carrots:

300 g carrots 100 g cooked chestnuts 200 g sliced prosciutto 40 g butter ½ onion ½ l chicken stock

Our Terre de l’Alpe selection:

prosciutto.

Risotto, carrots,

chestnuts and prosciutto

Peel and evenly dice the carrots, thinly chop the onion and cut half of the prosciutto into strips. Sweat the onion and ham then add the carrots. Slightly cover with the stock, add the chestnuts and cook for about 25 min. Risotto: sweat the chopped onion, add the rice and deglaze with th wine. Keep it moist with chicken when and as required, cook for 2 Add the finishing touches to the with the butter and parmesan cheese until it turns creamy. Add the carrots and chestnuts, a few shavings of parmesan cheese, a dash of gravy and the prosciutto strips.

SHE225-Livret recette 2010 GB vecto.indd 11 19/10/10