Borraggine risotto
Instructions
Clean, wash and dry the borraggine and cut it into strips.
Shred the onion and let it dry over low heat in olive oil.
Combine the wine, then the rice and stir until it dries.
Join borraggine and 4 ladles of broth.
Stir and let simmer, adding more hot broth if necessary.
When the rice is al dente (neither liquid nor dry) merge some leaflets keep of borraggine chopped and Parmesan.
Rest 2 minutes.
Ingredients and dosing for 4 persons
- 150 g of borraggine (leaf press)
- 350 g of rice
- 1 onion
- 1 glass white wine
- 4 tablespoons of grated parmesan cheese
- Salt
- 150 cl of vegetable broth
- 3 tablespoons of olive oil