Bovale "Bovaris" risotto by manufoodwriter

original recipe at https://www.manufoodwriter.it/risotto-al-bovale-di-sardegna/

Recipe for risotto with Bovale from Sardinia, an exceptional dish with a unique aroma from the vineyards of our territory.

Sardinia is one of the Italian regions richest in biodiversity in the field of vines and stands out for the native grape “bovale”. Often this type is vinified together with the main red varieties of Sardinia, but on its own it gives rise to a wine with a deep ruby color and strong violet reflections.

The olfactory imprint is intense and strongly vinous, with hints of ripe red fruit, an excellent combination with the aromatic plant rosemary which enhances in the risotto an irresistible aroma of the Sardinian countryside.

Difficulty: Simple

Total Time: 30 minutes

Serves 2 people

INGREDIENTS

140 g Carnaroli rice 1 glass of Bovale wine 1 shallot 2 sprigs of fresh rosemary 200 ml vegetable broth 1 tablespoon grated pecorino 2 tablespoons extra virgin olive oil salt to taste

PREPARATION

Chop the shallot and fresh rosemary. In a saucepan, sauté the oil with the shallot and rosemary.

Toast the rice for a few minutes, stirring the mixture constantly.

Add the wine and let it evaporate until completely absorbed.

Gradually add the necessary broth to cook the rice until the time indicated on the package.

Plate and serve with a sprinkle of grated pecorino.

STORAGE

Store for up to 48 hours in the refrigerator.

HOW TO SERVE

Tip: serve with Bovale wine

original recipe at https://www.manufoodwriter.it/risotto-al-bovale-di-sardegna/