Hello everybody, I hope you’re having an amazing day today. Today, I’m gonna show you how to make a special dish, apple, speck and provolone piccante risotto. It is one of my favorites food recipes. For mine, I am going to make it a little bit unique. This will be really delicious.
Apple, speck and provolone piccante risotto is one of the most well liked of current trending meals on earth. It’s appreciated by millions daily. It is easy, it’s quick, it tastes delicious. They’re nice and they look wonderful. Apple, speck and provolone piccante risotto is something that I’ve loved my entire life.
Provolone piccante is an Italian cheese made in the Po Valley. It is a semihard cow's milk cheese that's aged for at least four months. Provolone cheese is classified into two forms: provolone dolce (sweet) and provolone piccante (piquant).
To begin with this particular recipe, we must prepare a few components. You can have apple, speck and provolone piccante risotto using 10 ingredients and 3 steps. Here is how you cook it.
The ingredients needed to make Apple, speck and provolone piccante risotto:
- Prepare 350 g risotto rice
- Make ready small chopped onion
- Take 2 small or 1 large apple, peeled and chopped
- Take 100 g or so of speck
- Make ready 50 g or so of provolone cheese or similar
- Get 1-1.2 litres hot stock
- Prepare Pinch salt
- Take knob butter
- Prepare olive oil
- Prepare Glug of white wine
Ancora un'altro piatto del cassetto segreto di Mediterraneoweb, un risotto delizioso, dal gusto fine e saporito. Risotto allo Zafferano Risotto mele e speck. This Provolone Piccante recipe is not perfect but better than my first attempt and I did get a good result. Provolone cheese is classified into two forms.
Instructions to make Apple, speck and provolone piccante risotto:
- Prep the ingredients. Cook onions in olive oil until soft. Then add rice and cook for another 2 mins on low. Add wine and let it evaporate
- Add apple and stir well and then add about 3/4 of the stock. Stir frequently for about 15 mins, add more stock as necessary. At this point add the speck. It doesn't need to be cooked really as it's cured liked ham
- After a few minutes add the cheese and then the butter. Total cooking time should be about 20 mins from when you added the stock. Stir until creamy and serve 😀
Nel frattempo tagliate lo speck a dadini e grattugiate il provolone piccante. Appena il riso sarà pronto scolatelo e mettetelo nella padella insieme ai carciofi, con l'aiuto di un cucchiaio amalgamate bene tutto, aggiungete lo speck, il provolone piccante e un po' di prezzemolo grattugiato e servite. Good provolone is called provolone piccante, and what you might not know is that it's actually quite closely related to mozzarella. It's a pulled-curd cheese, meaning that the warm curds of cheese are literally pulled into elastic bands of cheese. Rather than served fresh, like mozzarella or burrata, these.
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