Rice salad (Risotto All'insalata)
Instructions
Dry chopped onion in a saucepan with the butter and oil.
After 10 minutes add the salads washed and cut into strips.
Leave to simmer for 5 minutes, then add the rice, let it toast, then spray it with white wine.
Pour the broth a little at a time, cooking for about 20 minutes.
Adjust with salt, stir in a bit of butter and plenty of Parmesan.
Stir and serve immediately.
Ingredients and dosing for 4 persons
- 350 g of rice
- 1 head of red salad of chioggia
- 1 head of witlof
- 1 onion
- Butter
- Olive oil
- 1/2 cup of white wine
- 100 cl of broth
- Abundant of grated parmesan cheese
- Salt