Risotto with Leeks (5)
Instructions
Peel leeks, eliminate green tails and cut them into slices, then brasarli slowly into the oil.
Add the rice and toast it briefly, then Deglaze with the wine and add a cup of broth in which was dissolved saffron, then, as the remaining broth.
When cooked, remove from heat and whisk in the wave with butter and cheese.
Finish with parsley.
Ingredients and dosing for 4 persons
- 320 g of rice for risotto
- 300 g of leeks
- Parsley
- 6 stigmas of saffron
- 120 cl of broth
- 40 g of grated parmesan cheese
- Olive oil extra virgin
- 1 walnut butter
- Dry white wine
- Salt