<\/p>\n
Ingredients for 4 persons<\/strong><\/p>\n 240g of Carnaroli rice <\/p>\n Preparation<\/strong><\/p>\n In a large bowl, combine all the dried vegetables and season with salt, oil, chilli and mint. Toast the rice in a saucepan. Aside, let the garlic and spring onion simmer in very little bit of extra virgin oil. Deglaze the rice with the white wine, cook with the boiling broth and the minced garlic and onion previously stewed. by chef Antonella Ricci<\/em><\/p>\n <\/p>\n <\/p>\n","protected":false},"excerpt":{"rendered":" Ingredients for 4 persons 240g of Carnaroli rice 15g chopped spring onion 3g of chopped garlic 20g of white wine 1l of vegetable broth 20g of extra vergin olive oil 100g of pulp of celline olives in brine, blended and sieved fresh chili 2 dried queen tomatoes 30g of dried red and yellow peppers…<\/p>\n","protected":false},"author":1,"featured_media":1289,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[45],"tags":[],"class_list":["post-1517","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-first-dishes"],"yoast_head":"\n
\n15g chopped spring onion
\n3g of chopped garlic
\n20g of white wine
\n1l of vegetable broth
\n20g of extra vergin olive oil
\n100g of pulp of celline olives in brine, blended and sieved
\nfresh chili
\n2 dried queen tomatoes
\n30g of dried red and yellow peppers
\n30g of dried zucchini
\n20g of Parmigiano Reggiano
\nfresh mint
\n4 goat’s cream nuts
\nsalt<\/p>\n
\nHalfway through cooking, add the olive pulp and continue to cook over moderate heat, adding the necessary broth from time to time. Taste salt, minding that the olives are in brine. Stir in the black risotto, off the heat with the Parmigiano and extra virgin olive oil. Serve the risotto hot with a goat’s cream nut and with the dried vegetable salad.<\/p>\n