Risotto with goat cheese and Arugula
Instructions
Prepare the broth with vegetable nut.
Cut the leek into thin rings and put it in a pan with half a glass of water and 1 tablespoon of oil.
When the leeks will be sufficiently softened, add the rice and toast for a few minutes, then Deglaze with the wine.
When the wine evaporated start cooking the rice with the soup.
Almost at the end of cooking the risotto should be very soft and al dente; Add the goat cheese and chopped Arugula.
Turn off the heat, stir for 3 or 4 minutes, add 1 tablespoon oil, grated Parmesan and sprinkle with a little freshly ground pepper.
Stir quickly and serve.
Ingredients and dosing for 4 persons
- 280 g carnaroli rice
- 120 g of goat's cheese
- 2 Tablespoons extra virgin olive oil (20 g)
- 20 g grated parmesan
- 500 ml of broth made with vegetable nut 1 based on extra virgin olive oil
- 20 g of leek
- 50 ml white wine
- 1 sprig of Arugula Salad
- salt and pepper to taste.