This is time for risotto!!!
I called so because it was a risotto sometimes ago my mom did and at the time we had got the recipe from a book that now I can not remember the title, but now I’m going to retrieve it to my parents’ house.
Here is the recipe:
Paesant rice
Preparazione
Cottura
Tempo totale
Paesant rice, a delicious first course with vegetables
Autore: Annalisa
Ricetta: First Course
Cucina: Italian
Serves: 4
Ingredienti
- 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
Preparazione
- 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.
