Green risotto (3)
Instructions
Chopped raw spinach, carrot, celery with some of its leaves and onion.
Fry the chopped in oil and butter, then simmer over low heat for about 10 minutes or so.
Adjust the salt.
Add the rice, stir carefully because marinate well.
Soak it with the broth and continue cooking, about 18 minutes, as for a normal risotto.
Before removing from heat stir with a bit of butter.
Serve with grated cheese.
Accompanying wines: Valdadige Bianco DOC, Orvieto DOC, Melissa DOC.
