Early summer risotto
Instructions
Clean the vegetables by removing the filaments.
Blanch in boiling water for 2 minutes.
Sauté the garlic in a tablespoon of olive oil, add the tomatoes peeled and chopped, to taste and add the vegetables.
Add salt and simmer briefly.
Toast the rice in 1 tablespoon oil with shallots, Deglaze with the wine.
Combine the vegetables and broth; lead to firing.
Stir in the grated ricotta; finish with Basil.
Ingredients and dosing for 4 persons
- 350 g of rice
- 200 g of green beans
- 300 g of zucchini seedlings
- 2 tomatoes
- 1 shallot
- 2 tablespoons of olive oil extra virgin
- White wine
- Vegetable broth
- Ricotta salata
- Salt
- Basil
- Garlic