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White cheese and leek risottos

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White cheese and leek risottos

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Tempo de preparo

30 min(s)


10 servings


  • Water | 2 cup
  • Salt | 1 teaspoon
  • Butter | 1 tablespoon
  • Minas Cheese | 150 mg
  • Garlic | 50 mg
  • Olive oil | 2 tablespoon
  • Egg | 1 unit(s)
  • Breadcrumbs | 1 cup
  • Oil | 200 ml
  • Fresh herbs | 1 tablespoon
  • Black pepper | 1/8 teaspoon
  • Wheat flour | 3 cup


  1. Crush the white cheese
  2. Finely chop the garlic
  3. Fry in a hot skillet with a little extra virgin olive oil.
  4. Mix the leek and cheese
  5. Season with salt, pepper and herbs. Reserve
  6. In a heavy-bottomed pan, add the water, butter and salt.
  7. When boiling, add the fRibh in a single addition, off the heat.
  8. Return the pan to the heat and stir well to obtain a firm mixture, without lumps.
  9. Place the dough on a bench. Cool a little and knead
  10. Open with a roller and use hoops to cut
  11. Use all the dough, opening the surplus until you finish
  12. Stuffing with white cheese
  13. Join the ends.
  14. Dip the risoles (pastels) in the beaten egg and then in the breadcrumbs
  15. Fry in hot oil

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