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Recipe of the week
|The dish of the week suggested by:|
|Risotto with red chicory of Treviso, leeks, |
bacon “Marco d’Oggiono” and aromatic herbs
TIME: 40 minutes
INGREDIENTS FOR 4 PERSONS:
|250 gr||CARNAROLI RICE||30 gr||SHALLOTS|
|1,5 L||VEGETABLE STOCK||21 gr||SALT and PEPPER|
|8 gr||BUTTER||300 gr||RED CHICORY OF TREVISO|
|300 gr||LEEKS||5 gr||BASIL|
|10 gr||THYME||5 gr||PARSLEY|
|5 gr||CHERVYL||30 gr||SMOKED BACON "MARCO D'OGGIONO"|
|40 gr||EXTRA VIRGIN OLIVE OIL|
Cut the leeks into small cubes and pan fry with salt, pepper, olive oil and thyme.
Rinse and dry the chicory, cook in a hot pan with oil, salt, pepper, thyme and shallots.
Chop the thyme, basil, parsley and chervil and blend into the olive oil.
Toast the rice and stir with the herb oil in a hot pan, add vegetable stock. Add the leeks and chicory
and cook on low heat for 15-18 minutes. Remember to add ladlefuls of stock and keep stirring.
Remove from the heat and cream the risotto with olive oil, butter and parmesan cheese.
Serve on a flat dish and garnish with the smoked bacon “Marco d’Oggiono” on top.