Rice sautéed with vegetables

02260 RISOTTO JUMPED with VEGETABLES INGREDIENTS for 4 PEOPLE 300 g of rice, 40 g butter, 1 shallot, 1 dl of red wine, 1 L of broth of meat, 1 sachet of Saffron, 30 g of grated Parmesan cheese, salt.

For the garnish: 4 carrots, 1 leek, 4 courgettes, 100 g green beans, 1 bunch of radishes, 1 clove of garlic, 1 scallion, 30 g of extra virgin olive oil, salt and pepper.

PROCESS Heat the butter in a medium saucepan kelp to low edges and appassitevi chopped shallots.

Add the rice and let it toast for a minute, then wet with wine, when it was absorbed by the rice, add a ladle of hot broth.

Stir rice and regularly add the broth a little at a time.

Halfway through the cooking, add the Saffron diluted in a little broth and add salt.

When the rice is cooked (a little more al dente than normal) turn off the heat, add salt, add the remaining butter, the cheese and whisk for 2?.

Pour the rice into a large deep dish and let it cool.

Peel all the vegetables: Peel the carrots and cut them into 2 or 4.

Chopped green beans.

Boil these two vegetables separately for 5? in salted water, drain.

Remove the roots and dark green part of leeks and onions and slice them up.

Wash the zucchini, discard ends and cut into slices.

Wash the radishes and cut them into 4.

Heat half the oil in a large skillet and soffriggetevi the clove of crushed garlic, when you delete Golden and thrown into the Pan all other vegetables, except the radishes.

Simmer for 6-7?, stirring often and by salting halfway through the cooking, then add the radishes and continue cooking for 3?.

Turn off the flame, pepper and cover the pan with a lid to keep the vegetables warm.

Heat the remaining oil in a large skillet over high heat, then add the rice and simmer for 7-8?, by pressing on the surface with a spatula.

When the rice is nicely Golden, rivoltatelo with a lid so as not to break the Rice cracker.

Cook the other side until it is golden.

Spread the rice in 4 hot dishes and put the vegetables.

Serve immediately.