Ingredients
- 320g Vialone Nano rice
- 400g Vignola cherries
- 125g butter
- 100g Parmigiano Reggiano
- 2 liters vegetable broth (2 carrots, 1 onion, 1 tomato, 2 celery stalks)
- 100ml Mosto Sacro with Chipotle
- Fresh mint
- Salt
Preparation of the recipe
1
Pit the cherries and cut them into small pieces.
2
In a pot, toast the Vialone Nano rice from Casa Rinaldi and add the broth. As the broth is absorbed, gradually add more until fully cooked (about 14 minutes).
3
Meanwhile, in another pan, melt the butter. Add the cherries and the Chipotle-flavored Mosto Sacro.
4
Once the rice is ready, add the cherries and stir until creamy, incorporating the butter and Parmigiano Reggiano.
5
Plate the dish by adding a few cherries, the Chipotle-flavored Mosto Sacro, and fresh mint.
