Risotto with leeks
Leonardo Pellacani
Gluten-free
Menù Ingredients
30 g. Parmigiano reggiano cheese, grated
30 g. Butter
q.s. Salt
q.s. Pepper
50 g. Onion
60 ml. White wine
Serve 6
In a large pan, with a tbsp of evoo sweat the finely chopped onion. Pour the vialone rice into the pan and let it toast for a few minutes, stirring constantly. Add the white wine and let it evaporate. Continue to cool by adding the boiling broth a little at a time. Five minutes before the risotto is cooked add the leek sauce. When ready, remove from the heat stir in a knob of butter and parmiggiano
