Saffron risotto with hare ragù and red cabbage pesto & ginger
Ingredients to choose
For 2 people
  • Aged Carnaroli rice
    160 gr
  • Vegetable granular seasoning
    20 gr
  • Hare ragout
    100 gr
  • Red cabbage pesto & ginger
    4 spoons
  • Saffron
    just enough
  • Butter
    50 gr
  • Pepper
    just enough
  • Grated Parmigiano
    50 gr
How to prepare it
40 min
  • Make the broth with vegetable seasoning.
  • Toast rice dry.
  • Gradually add broth.
  • Add dissolved saffron.
  • Once cooked, stir in butter, Parmigiano, and pepper.
  • Shape ragout disks on plates, place rice on top, finish with red cabbage and ginger sauce.
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