Coastal ' risotto '
Instructions
Chop the courgettes, let them bake a few minutes in a cast iron pan where they have been put a little oil, Bay leaves and clove of crushed garlic, season with salt and black pepper; Once browned, add the white wine and let it evaporate.
At the same time cut the tomatoes into wedges 2 of four, sfilettarli and cut into tiny squares and put them aside.
Blending advanced Interior and add to Zucchini and then thicken quickly.
Chop into pieces small potatoes, mix together the lemon zest that you previously chopped very fine, Cook in a cast iron pan with a little oil, season with salt.
Brown the chopped onion, celery, and carrots in a saucepan a little high (possibly of tinned copper), add the rice and stir until lightly toasted, will add the vegetable stock (a little at a time, cooking rice type alla milanese), chopped basil, add salt, extinguish the fire.
At this point add the courgettes, potatoes, tomatoes cut in small squares and mix until everything is mixed.
Pour into the plates and sprinkle with grated parmigiano ' just '.
Ingredients and dosing for 4 persons
- 8 punches of rice
- 4 zucchini
- 1 1/2 of potatoes (or 2 small potatoes)
- 2 sauce tomatoes
- 1 amalfi lemon (zest)
- 1 clove of garlic
- 2 leaves of laurel
- 2 leaves basil
- Chopped onion
- Chopped celery
- Chopped carrot
- Olive oil extra virgin
- Vegetable broth
- 1/4 cup of white wine
- Salt
- Black pepper
- Grated parmesan cheese