Pea risotto
Cereals pasta and rice
Ingredients
- Aceto Sopraffino or Aceto Sopraffino Riserva
- 160 g Arborio rice
- 100 g Fresh or frozen peas
- ½ Onion
- ½ Carrot
- 500 cl Vegetable broth
- 50 g Butter
- 2 Tablespoon olive oil
- 1 Glass of dry white wine
- To taste Pepper
- 1 Tablespoon parsley
Instructions
- Brown the finely chopped onion and carrot in a pan with half the butter and half the oil.
- Pour in the rice and sauté.
- Add the peas and continue cooking, pouring in the stock.
- Two minutes before the end of the cooking time, remove from the heat and add the remaining "mantecare" butter. Add parsley. Season with freshly ground pepper. Add 2 cl. Aceto Sopraffino or 1.5 cl Aceto Sopraffino Riserva.
Notes
In our various experiments, we found that vinegars go well with cereals and starches. The use of Aceto Sopraffino or Aceto Sopraffino Riserva with rice or risotti has produced excellent results. In this case, in addition to enhancing the aroma of the rice, the sweet-and-sour taste of Aceto Sopraffino or Aceto Sopraffino Riserva, with its acidity, removes the excessively sweet note of the peas, giving the dish a pleasant harmony and balance on the palate. Similarly, with the use of Aceto Sopraffino Riserva, we verified a greater spiciness in this dish.
Organoleptic analysis
OUR VINEGAR
The union of Aceto Sopraffino with the creaminess and sweetness of the legume and the starch of the rice has created a true harmony of flavors. With Aceto Sopraffino Riserva, the sweetness of the peas found the right balance.
