INGREDIENTS
- 100 grams of bruscandoli
- 1/2 onion
- 280 grams of Sant'Andrea rice
- Vegetable broth
- Butter nut
- evo oil q.b
PROCEDURE
Clean the bruscandoli by cutting them into very small pieces, keeping 10 grams aside for decoration.
In a pan, sear the bruscandoli for decoration and keep aside.
Cut the onion finely and sauté it in a saucepan with the oil.
Add the previously cut bruscandoli and let them dry with a cup of water, when they are cooked, add the rice.
Toast it over high heat and a ladle at a time, add the broth until it is cooked and creamy.
With the heat off, add the butter and mix.
Plate the risotto and add the browned bruscandoli as decoration.
In a pan, sear the bruscandoli for decoration and keep aside.
Cut the onion finely and sauté it in a saucepan with the oil.
Add the previously cut bruscandoli and let them dry with a cup of water, when they are cooked, add the rice.
Toast it over high heat and a ladle at a time, add the broth until it is cooked and creamy.
With the heat off, add the butter and mix.
Plate the risotto and add the browned bruscandoli as decoration.
