Risotto primavera (4)
Instructions
Cut into slices leeks and simmer for 25 minutes with a knob of butter, a pinch of salt and a ladle of water.
In a Pan fry chopped shallots in oil over low heat.
Then, in the same Pan tostatevi rice, washed down with white wine and add leeks with their cooking juice.
Add, little by little, the stock and, after about 15 minutes of cooking, add salt and pepper, add the grated lemon peel and finely chopped Rosemary.
When the rice is cooked vinegar out of the fire with the remaining butter and Parmesan.
Garnish with the lemon peel and Rosemary.
Ingredients and dosing for 4 persons
- 500 g of rice
- 200 g of clean leeks
- == 1 finely chopped shallot
- == 1 lemon (zest)
- Finely chopped rosemary
- 70 g of butter
- 4 tablespoons of grated parmesan cheese
- Vegetable broth
- 1/2 cup of dry white wine
- Olive oil
- Salt
- Pepper