Paesant rice

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
Tempo totale
Paesant rice, a delicious first course with vegetables
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
  1. Cut all the vegetables into small cubes and cook about twenty minutes with a little 'oil, salt and parsley.
  2. Add the rice and toast it and deglaze with wine.
  3. Add 3 ladles of broth and move forward in cooking for about 18 minutes keeping it wet with broth
  4. Finally whisk to fire off with cheese and butter.


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