Recipe from the Gemelli feature in our September 2016 issue (pages 94 – 100)
We cannot get enough of this porcini risotto. This vegetarian dish is perfect for a cold, winter’s evening, or for some indulgence on a summer’s night.
Wine is used to flavour this deliciously simple dish from a famous wine-growing area. This recipe comes from Azienda Agricola Brezza. If you can’t find Barolo wine, use…
Print Recipe Coconut cream and vanilla risotto with gold leaf Serves: 4 Cooking Time: 1 hour Ingredients 350g risotto rice 1,5 litres water 50g castor sugar 1 vanilla pod 80ml (1/3 cup) fresh cream 125ml (½ cup) coconut cream 100ml desiccated coconut pinch of salt edible gold leaf (optional), to serve Instructions 1 Rinse the