Risotto with dandelion
Instructions
Wash the dandelion, lessarlo in a little water for 5 minutes.
Wring it out and blow it up in a little oil with shallots and 1 Sage leaf; , paste flaps.
In a saucepan, Brown the onion in a little oil, then tostarvi chopped rice; Sprinkle with white wine and let evaporate.
Combine the dandelion and vegetable broth; Add salt and cook.
Turn off the heat stir in cottage cheese, mixing well.
Ingredients and dosing for 4 persons
- 300 g of rice for risotto is not shined
- 400 g of dandelion leaves
- 150 g of ricotta
- 1 shallot
- 1/2 onion
- Olive oil extra virgin
- White wine
- Vegetable broth
- 1 leaf sage
- Sea salt