INGREDIENTS
For 4 portions
- 2 small shallots, finely grated
- Some olive oil
- 8 small cups of carnaroli rice
- Meat stock
- Pulp of 3 persimmons
- 120g of Taleggio cheese
- Grated almonds
PREPARATION
Let the shallots fry in the olive oil. When the shallots will be brown, add the rice and let it toast for one minute. When the rice will be toasted, add some meat stock and let it cook for 20 minutes. Time to time, check that the stock does not steams away completely, in this case add some. Shortly before the end of cooking, add the persimmons’ pulp and mix well. When the rice will be ready and the meat stock absorbed completely, turn the fire off and stir in the Taleggio cheese. In the end, serve it hot and top with some toasted almond crumbs