Cookbook Main courses
| Difficulty | People | Time |
|---|---|---|
 |
 |
 |
| Easy | 3 | 35 minuti |
Ingredients
| 350 g | carnaroli rice |
| 2 | leeks |
| 150 g | bacon |
| 30 g | butter |
| 110 mL | Sterilgarda Cooking Cream |
| to taste | vegetable broth |
| to taste | grated parmesan |
| to taste | pepper |
| to taste | salt |
Preparation
- Clean the leeks by removing the green part and thinly slice the white part.
- Heat the butter in a pan and sauté the leeks, adding a tablespoon of water and continuing to cook for about 20 minutes, adding more water only if necessary.
- In another nonstick pan, brown the pancetta until crispy, then add it to the leeks.
- Add the rice, stir thoroughly, and begin basting with the boiling broth, continuing cooking for about 18 minutes, gradually adding broth as it is absorbed.
- Once the risotto is smooth, pour the Sterilgarda Cooking Cream directly into the hot pan, incorporating it with gentle movements until it achieves a soft and velvety consistency.
- Season with salt and pepper and serve with grated Parmesan cheese.
Clean the artichokes carefully, removing the tougher outer leaves. Cut the artichokes into thin slices, then soak them in a bowl with fresh water and the ...
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