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Risotto de ricotta

Categoría
Arroces
Dificultad
Medio
Porciones
4

Ingredientes

  • 1 taza de mantequilla
  • Chorrito de aceite de oliva
  • 1 cebolla cortada en cubos pequeños
  • 2 tazas de arroz
  • 1 taza vino blanco
  • 1 litro caldo de pollo
  • 1 taza queso ricotta
  • 1 taza queso parmesano rallado
  • 2 dientes de ajo triturados

Preparación

  1. En una olla llevamos al fuego la mantequilla con un poco de aceite de oliva, y agregamos la cebolla y el ajo.
  2. Cuando la cebolla esté transparente agregamos el arroz y sofreímos
  3. Añadimos el vino y dejamos que evapore el alcohol. l Entretanto, calentamos el caldo de pollo, lo agregamos y movemos bien para mezclar todo y que no se pegue el arroz.
  4. Incorporamos el queso ricotta y dejamos unos 15 minutos que se termine de cocer el arroz; de ser necesario añadimos más caldo.
  5. Luego añadimos el parmesano, retiramos del fuego y servimos.