Bolgheri vermentino risotto


Carnaroli rice-white onion-vegetable broth-Vermentino di Bolgheri-butter-Pecorino Toscano DOP-Prosciutto Toscano DOP.


Toast the rice with finely chopped onion and butter. Pour in the Bolgheri Vermentino and evaporate. Cook with the broth for about 13 minutes. Remove from heat and stir in butter and pecorino cheese. Serve on a flat plate, spreading the rice with strokes under the plate and lay on it abundant slices of DOP Tuscan Ham.