Summer is the perfect season for cold consumption, which are ideal for the preparation of practical and refreshing recipes. Sadia mignoneto makes these dishes even more balanced and tasty, as it is done with 100% pork fillet, is low in sodium and fats*, and source of protein. Sadia separated this unprecedented mignoneto risotto recipe for hot days that are “only the fillet.”
How to Make Mignoneto Risotto
In a medium pan, add the creamy, with salt and bring to medium heat to heat. Add onion, garlic and sauté for 1 minute. Put the risotto rice, mix well and then dry white wine. Mix until the wine evaporates and adds the vegetable stock slowly, always mixing. This process takes an average of 15 minutes. Season with salt, black pepper and add the grated Parmesan. Mix well and finish with thyme and Sadia mignoneto in strips. Serve next.
Ingredients
- 1 packaging of mignoneto in sliced slices in strips
- 2 tablespoons of quarty creamy with salt
- 1 minced medium onion
- 2 garlic cloves
- 3 cups of risotto rice
- ¾ cup of dry white wine
- 1 liter of vegetable broth
- Salt to taste
- Black pepper to taste
- 1 cup of grated Parmesan
- Fresh thyme to taste
Measurement Conversion Table
Preparation mode
- In a medium pan, add the creamy, with salt and bring to medium heat to heat.
- Add onion, garlic and sauté for 1 minute.
- Put the risotto rice, mix well and then dry white wine.
- Mix until the wine evaporates and adds the vegetable stock slowly, always mixing.
- This process takes an average of 15 minutes.
- Season with salt, black pepper and add the grated Parmesan.
- Mix well and finish with thyme and Sadia mignoneto in strips.
- Serve next.
Yield: 4 portions
Preparation Time: 30 minutes
