Vegetable risotto with leeks, made at the
tuscany manner(Risotto tutto vegetale co' porri, alla toscana)
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- A) For the sauce:
6 medium leeks, tender and cut in pieces
a mixture composed by:
one medium onion
2 courgettes
2 celery ribs
one meat stock cube
25 grams of butter
4-5 spoons of olive oil
one spoon of tomato purée diluted in one big spoon of hot water
salt and pepper
- B) For the broth:
25 grams of butter
a vegetable stock cube
a pinch of dried basil
a small bunch of parsley
a mashed garlic clove
- 200 grams of rice
- 25 grams of butter
- 50 grams of grated Parmesan cheese
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Take
a blender and put all the ingredients mentioned at point A) together with
a big spoon of hot water. Mix this stuff very well in order to have a sort
of purée, pour it in a small saucepan and boil it over a brisky heat,
continuously turning it, and cook for about 5-6 minutes. Then add the pieces
of leeks and cook for 6-7 minutes more, add also the diluted tomato purée;
salt and pepper, cook for 20 minutes more, over a low heat, with a lid and
turning sometimes. In the meanwhile prepare the broth by putting all the
ingredients indicated at point B) in a small pot, together with one litre
of cold water and boil them slowly, with a lid, for 15 minutes. Switch off
the heat and let it cool down. Then take it once again and put it in the
blender together with the herbs and mix it until you have an aromatic broth,
that you will keep warm in order to use it to cook the rice. At this time
the sauce of leeks will be cooked, so that you have to put the rice directly
in this sauce, turn and mix it, add some broth and cook it for 5-6 minutes
over a medium-brisky heat, continuously turning it. When the rice will start
to get too thick, add some more broth, but keep this stuff quite thick because
the rice, by dry-cooking, will toast taking a more characteristic and marked
taste. This situation for about 7-8 minutes, then add some more broth and
let the stuff become more liquid, even if it should be a bit sound; cook
for 4-5 minutes more. At this time add some more broth. Taste and if necessary
add some more salt and pepper, then serve it very hot with a butter flake
and abundant Parmisan cheese. |
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