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320 g rice for risotto
200 g Sandre cherries
extra virgin olive oil
1 tablespoon of tomato sauce
grated Parmesan cheese and butter
Wash and stone the cherries. Put the finely chopped onion and olive oil in the bottom of a saucepan. When the onion is golden brown, add the rice, toast it and add a glass of white wine and broth stirring constantly. Halfway through cooking, add about ¾ of the pitted cherries. Continue stirring until the risotto begins to turn red. Two minutes from the end, add the remaining cherries, a handful of parsley, a tablespoon of tomato sauce, the parmesan cheese and butter, and stir.
By holiday farmhouse Agriturismo Dai Sandri-Pianezze