Casinò Mario Salieri Vidios

turkey and ham risotto with champagne, truffles and bacon. Skewers

saw this recipe in Hello magazine and I said I had to do it.

had all the ingredients except the nose, so I went for it and got to do it.

is delicious. Ingredients

.

pump 400 g of rice.

20 ml. of vodka.

100 ml of champagne.

200 g of bacon, sliced \u200b\u200bchicken broth

.

30 g of butter.

butter 1 tablespoon chopped truffle

80 g of grated cheese.

salt and freshly ground pepper.

olive oil truffle

Place the rice with a little oil, after a few minutes, remove the pan and add vodka, flambé and replace the pan on the stove stirring well until the flame goes out.

Replace the heat and stir until the flame goes out. Go

adding ladles of broth As will consume and cook slowly

halfway through cooking, about 10 minutes, add the champagne and bacon.

not let the rice is dry in no time.

When rice is ready, turn off the heat and add the grated cheese and butter and truffle butter, stirring with a spatula until a syrupy texture.

Serve the rice and sprinkle with grated truffle.

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