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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