Risotto with scorzonera
Instructions
Saute for 2-3 minutes, at moderate heat, a brunoise of shallots with the melted butter.
Add the diced scorzonera and then the rice.
Let flavour for a few minutes, wet with wine and let it reduce by half.
Pour hot broth so far enough to cover the rice.
Stir occasionally and cook for 15 minutes, adding the broth as that previously paid will have been absorbed.
Cut the green parts of the leeks into strips, mix the preparation and simmer for a few minutes.
Turn off the heat, stir in cream and half the parmesan and season with salt.
Spread the preparation in the plates, garnish with remaining whipped cream and serve.
Ingredients and dosing for 4 persons
- 1 shallot
- 30 g of butter
- 350 g of scorzonera
- 320 g of rice
- 1/2 cup of white wine
- 120 cl of chicken broth
- 1 leek
- 40 g of grated parmesan cheese
- 4 tablespoons of whipped
- Salt