NThe world rice is the number one food, we boasts a very high approval index: it comes after the pasta. Loved, cultivated and declined in a thousand ways. Rice and risotto (Slow Food Editore) It has 170 smart recipes from North to South. Classics with panache, irresistible.
Risotto peaks of turnip and burrata
Ingredients x 4:
320 g of carnaroli rice
8 ounces of turnip greens
A clove of garlic (optional)
half a glass of white wine
2 and a half pounds of burrata
extra virgin olive oil
salt
Chilli (optional).
Procedure
Clean and wash the turnip greens, then scald them for a few minutes in slightly salted boiling water. Drain them keeping their water aside – which you will use instead of the broth – and transfer them to a bowl with water and ice to keep the color. Squeeze them and blend them – keeping some top aside – adding a little cooking liquid and a wire of extra virgin.
Risotto peaks of turnip and burrata. Recipe by Federica Vizioli, photo by Barbara Torresan, taken from “Risi and Risotti” (Slow Food Editore).
In a saucepan toasted the dry rice, moving it continuously. Deglaze with the wine and, evaporated the alcoholic part, continue cooking by gradually adding the water of the peaks. Almost in the end, add the turnip greens cream, season with salt, mix well and cook.
Over the heat off, stir with a nice round of extra virgin olive oil. Arrange the rice in four dishes, then garnish with the peaks kept by the part that, if you prefer, you can go over the pan with oil, garlic and chilli pepper, and the pieces of burrata.
“Risi and Risotti” by Federica Vizioli, with photos by Barbara Torresan (Slow Food Editore).
Risotto with nettles
Ingredients x 4:
3 and a half pounds of rice Vialone Nano
4 hectries of nettle peaks
an onion
half a glass of dry white wine
A liter of vegetable broth
40 g of Parmigiano Reggiano
70 g of butter
salt, pepper.
Risotto with nettles. Recipe by Federica Vizioli, photo by Barbara Torresan, taken from “Risi and Risotti” (Slow Food Editore).
Procedure
Clean nettles, taking care to wear glovesobtaining leaves and sprouts that you will wash well and you will read for a few minutes in slightly salted water (you can also steame them). Drain them, squeeze them and chop them finely. Peel and chop the onionthen fry it gently in two butter walnuts.
Pour the rice and toast it over medium-high heat for one or two minutes. Turn off with the wine, letting the alcoholic part evaporate, then pour two ladles of boiling broth. After five minutes add the nettles and cookwetting little by little with other broth (in total you will need from 15 to 18 minutes). Season with salt.
Reached the al dente cooking point, Retire from the fire and stir with the advanced butter and grated Parmesanthen flavor with a pinch of ground pepper at the moment. Cover and leave to rest for one or two minutes, then serve and serve.
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