Carnaroli risotto with Salva Cremasco cheese, garden cress and raspberry powder

Toast the rice dry, add the vegetable broth and continue stirring. When it’s almost cooked, add the Salva Cremasco cheese. In the meantime, prepare the garden cress emulsion by blending 20 grams of garden cress (both stems and leaves) with water and salt.
Finish cooking the rice, cream it with butter and pepper and adjust salt.
Place the rice in the centre of the plate, sprinkle with raspberry powder and garnish with the emulsion and the tender leaves of the remaining garden cress.

Recipe by Chef Fabio Silva

Ristorante Derby Grill Monza


Photo: © Fulvio Cavadini

Serves for 4 persons
  • 320 g Carnaroli rice
  • 1 l vegetable broth
  • 180 g Salva Cremasco cheese
  • 40 g garden cress
  • 20 g garden cress emulsion
  • 5 g raspberry powder
  • 120 g mountain butter
  • water, salt and pepper