Orzotto with leeks
Instructions
Clean the leeks, cut into slices into rings, Herbed Breadcrumbs in oil, salt to taste and set aside.
Toast barley in a nothing of oil, then add the wine and let evaporate.
Meet the leeks, 50 cl vegetable broth in which was dissolved saffron and cook 15-20 minutes, adding as much broth.
Stir to fire off with grated cheese and butter.
Ingredients and dosing for 4 persons
- 4 ladles of barley precotto
- 2 leeks
- 5 pistils of saffron
- Olive oil extra virgin
- 1/2 cup of white wine
- 50 cl of vegetable broth
- 1 walnut butter
- Grated parmesan cheese
- Unrefined sea salt