Villager risotto
Instructions
In a mixture of chopped onion, oil and butter, toast the rice, Cook for 15 minutes, pouring hot broth a little at a time.
Boil carrot, celery and Zucchini, cut them into cubes and sauté in butter for 2 minutes.
Combine diced mortadella rice and vegetables.
Cook for 5 minutes and serve with plenty of Parmesan.
Ingredients and dosing for 4 persons
- 1 onion
- 2 tablespoons of olive oil
- 60 g of butter
- 350 g of rice
- 75 cl of nut soup
- 30 g of mortadella (30 g slices)
- 1 carrot
- 1 costa of celery
- 1 courgette
- Grated parmesan cheese