Rapini risotto
Instructions
Heat the friarielli, drain remaining water, and shred into small pieces.
Do Brown the garlic in a pan, add the broccolini and flavoring slowly.
In another saucepan Brown the chopped onion with butter, toast the rice, sprinkle with white wine (preferably Falanghina of Pozzuoli) and let it evaporate.
Bring cooking the risotto by adding little by little the cooking water of boiling friarelli, stirring constantly.
Halfway through the cooking join friarelli with a pinch of pepper, taste the salt.
When cooked add cheese to the lumping together rice and serve.
Ingredients and dosing for 4 persons
- 350 g of rice
- 600 g of friarielli cleaned
- 3 cloves of garlic
- 4 tablespoons of olive oil
- 50 g of butter
- == 1 small onion
- 1/2 cup of dry white wine
- Salt
- 1 pinch of pepper
- Grated parmesan cheese
- Grated pecorino cheese