Parmesan cream risotto - Venetian homecooking recipe
Submitted by webmaster on 02/24/2012 - 15:24.
Hi everybody! I found this recipe on February's issue of Cucina Moderna and tried it immediately. It actually was a recipe for Valentine's day, but I extended the preparation to the whole family, who appreciated. Here it is!
For 4 persons:
- 80g grated Parmesan cheese
- 70cc fresh cream
- Salt & pepper
- 1 espresso cup rice + 1 for the pot
- 1 small leek
- olive oil
- vegetal oil for deep-frying
- prosecco
Mix the cream, Parmesan cheese, a pinch of salt and a dizzle of pepper to obtain a stiff cream; put it aside. Prepare the risotto: chop half of the leek, stir-fry it, add the rice, toast it, pour prosecco, let evaporate and start adding the stock ladle by ladle. A few minutes before finishing to cook the rice, chop in julienne style the rest of the leek, deep-fry it and leave it on a dish with frying paper. Get back to the risotto: add the Parmesan cream and stir well. Serve each portion by topping it with a pinch of fried leek julienne. Delicious!
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