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Di: Alan Rosa
Mondare e tagliare molto finemente le foglie di 1 verza. Affettare sottilmente 1 cipolla e 1 spicchio di aglio precedentemente mondati.
In una padella sciogliere 20 g di burro, farvi rosolare dapprima la verza, le cipolle e l’aglio e poi aggiungere il riso lasciandolo tostare per qualche minuto.
Una volta che il riso risulta traslucido, aggiungere 1L di acqua calda e le verze precedentemente cotte. Insaporire con il dado di carne e lasciar cuocere 16-18 minuti.
A cottura ultimata, a piacimento, finire con una noce di burro e mescolare bene.
Servire il risotto a piacimento con una spolverata di formaggio grattugiato.
Puntata del 17.02.2015 con Alan Rosa
RSI Food 17.02.2015, 17:10
Ricetta in breve del 17.02.2015
RSI Food 18.02.2015, 12:51
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