Risotto with vegetables
Risotto alle verdure
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For 1 person: mixed vegetables already cleaned (turnip, potato, broccoli, artichoke, fennel, herbs) around 120-70 g rice-g shallots- vegetable stock -white wine-olive oil-Salt
Cut the vegetables into small pieces and herbs into strips. Mince one shallot, let it simmer in a little water, then add the rice; toast, run that trough the socket with a drop of wine and continue cooking, adding the broth, a little at a time (about 200 g) and vegetables, starting with more fibrous. After cooking, stir the risotto with a drizzle of raw oil, adjust salt and serve.
