Paesant rice
Autore: Annalisa
Ricetta: First Course
Cucina: Italian
Serves: 4
- 320 g Carnaroli rice
- 1 small potato
- half a red pepper
- 1 small zucchini
- half eggplant
- 1 carrot
- 1 clove of celery
- 1 shallot
- 1 clove of garlic
- extra virgin olive oil
- vegetable broth as needed
- 40 g parmesan cheese
- 20 g of butter
- parsley to taste
- half a glass of white wine
- Cut all the vegetables into small cubes and cook about twenty minutes with a little 'oil, salt and parsley.
- Add the rice and toast it and deglaze with wine.
- Add 3 ladles of broth and move forward in cooking for about 18 minutes keeping it wet with broth
- Finally whisk to fire off with cheese and butter.
Recipe by donna e casa ricette at http://ricette.donnaecasa.it/paesant-rice/
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