For this recipe we present you a combination of classic flavors that blend perfectly that give a fresh but intense taste.

To prepare the risotto with crescenza cheese, basil cream and cherry tomatoes, prepare the vegetable stock, wash the vegetables well and remove the skins from the potatoes and carrots. Cut all the vegetables into large pieces, add the seasoning and cook over medium heat. When it starts to boil lower the heat slightly, put the lid on and cook for about 35 to 40 minutes more. Filter it through a sifter. Now, in a large skillet sauté the thinly sliced shallot in evo oil for a few minutes. Add Flora Gran Risotto rice and toast it with the shallot, stirring it with a wooden spoon for about 2 minutes. Then, start adding the broth a little at a time. Meanwhile, wash and dry the basil well. Blend it with the crescenza cheese, a tablespoon of broth and a drizzle of evo oil. In the last 5 to 7 minutes of cooking time, add the crescenza and basil. Stir well and then turn off the heat and remove the pot from the stove.

Gently stir with a wooden spoon so that all the ingredients are mixed well. Garnish with the remaining basil and crescenza cream, cherry tomatoes and pink peppercorns.