A fast (20 minutes) and creative dish that transforms the surplices of vegetables into a gourmet risotto. Ideal for those looking for a tasty, nourishing and sustainable dinner, using seasonal ingredients and quality rice.
The risotto It is a typical dish of Italian cuisine certainly at km 0, especially for those who live near the cultivation areas (Padana plain in the first place and some residual culture in Tuscany, Calabria and Sardinia). It can be bought not only in stores, but also at one of the many manufacturers, which often produce an excellent Carnaroli with a long and turned grain, the most valuable, or the classic Baldo, Arborio and Rome, and last but not less, the Nano Vialone, small but perfect for the seal in cooking.
In the most traditional conception, by risotto we mean A plate based on rice and other ingredients that cook exclusively for the cooking time of the white seedthat is, from 16 to 18 minutes, therefore perfectly suitable for fast preparation. The preparation with the whole grain It takes longer times, around 40 minutes, which can be halved with the use of the pressure cooker.
Furthermore, the risotto proudly lends itself to the kitchen with leftovers. If there are a carrot, a piece of pepper, a few kisses of peas or fava beans, a courgette and two asparagus and a couple of glasses of rice, the ideal solution for a tasty dinner, but also for a special occasion, is the Varied to seasonal vegetables.
PREPARATION:
Start making the sliced onion dry in a large saucepan with a tablespoon of oil. Add the vegetables cut into cubes and brown a few minutes on a high heat in order to make the cuckus crunchy. Toast the rice directly into the saucepan with the vegetables and pour a glass of white or beer wine.
When the alcohol has evaporated, add the A graduallyhot cqua up to the desired degree of cookingtaking care to mix from time to time and to salt the preparation. The saffron must be put shortly before the end of cooking, diluted in a little hot water, directly in the pot, so as not to disperse the precious yellow gold.
Make the risotto in the stove off with a tablespoon of oil, a ground pepper and chopped aromatic plants as desired, covering the saucepan with its lid for a few minutes. Raised and … an understood and cheerful aroma will spread in the kitchen and will lift your mood to the thought that in such a short time you have managed to prepare a vegetarian, colorful, simple, satiating and sustainable dish.
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