Cookbook First Courses
| Difficulty | People | Time |
|---|---|---|
 |
 |
 |
| Medium | 4 | 40 minuti |
Ingredients
| 320 g | carnaroli rice |
| 150 g | Sterilgarda strakì |
| 350 g | cherry tomatoes |
| 1 | shallot |
| 1 L | vegetable stock |
| to taste | Extra virgin olive oil |
| to taste | salt |
| to taste | balck pepper |
| to taste | parsley |
Preparation
- Chop the shallot and sauté it in a saucepan with a drizzle of olive oil until softened.
- Add the mushrooms and cook until they release their moisture and it evaporates.
- Add the rice and toast for a couple of minutes, stirring to coat it evenly.
- Gradually add the hot stock, stirring and adding more as it is absorbed, until the rice is cooked.
- Turn off the heat and gently stir in the Strakì to give the risotto a creamy consistency.
- Leave to rest for one minute, then finish with parsley and freshly ground black pepper.
Put the oil in a pan and add the spinach, salt and pepper; let it cook until it is wilted. Place the spinach on a cutting board and chop coarsely with ...
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