1 small onion
Approx. 1 litre beef bouillon
400 g risotto rice *
150 ml white wine
0.5 dl cream *
200 g alp cheese *
Slice onion and lightly brown in the butter. Add rice, mix all well and deglaze with the white wine. Let the wine boil away completely.
Then gradually pour on the beef until the rice is done.
Add alp cheese, cream and pears and stir all together well in the pan. Serve in pre-heated soup bowls. Season with a little pepper.
* The original recipe uses:
– Cheese butter and cheese cream from the show dairy ‘‘Caseificio Del Gottardo”.
– Rice from the Terrene all Maggie farm.
– Fieudo alp cheese from the Gabriele & Katya Genomic farm. One can also use another hard alp cheese.