| Recipe of the Black Countess Field risottoIngredients1 leek 2 tablespoons olive oil200 g tomato pulp1 litre vegetable broth320 g arborio rice200 g fresh spinach30 g fontina1 celery stalk1 carrot20 g butter1 tablespoon chopped parsley PreparationMondate the leek, cut into thin slices and sauté in a saucepan with oil, keeping the heat very low. Clean the carrot and celery and dice them. When the leek is withered, add the diced vegetables and tomato pulp, wet with a couple of tablespoons of broth and let stew for about 5 minutes. In the meantime, melt the butter in another saucepan and toast the rice over a high flame for a couple of minutes, stirring it with a wooden spoon. Add the vegetables to the rice, add a ladle of boiling broth at a time and continue cooking over a low heat for about 12 minutes. Wash the spinach carefully, chop them roughly and add them to the risotto. Finish cooking, then remove the risotto from the heat and incorporate the grated fontina with the large-hole grater. Before serving, season with chopped parsley and 1 ground pepper. |
