Risotto met amarone di valpolicella

River Cafe 30, p. 140

Ingredients

  • 300 ml kippenbouillon (zie blz. 156)
  • 150 g zachte boter
  • 1 middelgrote rode ui, gepeld en gehakt
  • 1 stronk bleekselderij, gewassen en fijngehakt
  • 300 g risottorijst
  • 1 fles amarone di valpolicella
  • 150 g parmezaanse kaas, versgeraspt
  • Crème fraîche (naar keuze)

Capture the full recipe from the book

Open River Cafe 30 at page 140 and take a picture with the CookCook app. The ingredients and steps will show up in the app, ready to cook from.

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