Risotto with sclopit

Cooking time: 20 mins

Prep time: 15 mins

Ingredients for 4 people

What do you need?

• 200 g of sclopit.

• 320 g of Carnaroli or Vialone Nano rice.

• 1 l of vegetable broth.

• 1 onion.

• 1/2 glass of white wine.

• Extra virgin olive oil q.b.

• Grated Parmigiano Reggiano.

• Salt to taste.

• Pepper to taste.

How to proceed?

1. Bring the stock to the boil and keep on a low simmer.

2. Wash the sclopit, remove the stems and the toughest parts and cut them coarsely.

3. In a saucepan, over medium heat, add some olive oil, stir in the chopped onions season well with a pinch of salt, lower the heat and cook for about ten minutes stirring occasionally.

4. Add the rice into the pan, stir continuously until the rice is shiny and the edges of the grain start to look transparent.

5. Pour in the wine and simmer until completely evaporated.

6. Start pouring the hot broth, a ladleful at a time, waiting to pour it again only when the previous one is completely absorbed.

7. Continue adding ladles of water, to absorption and evaporation until the rice is cooked. (25-30 mins).

8. Adjust the flavor with some salt and pepper, whip with another drizzle of oil, and sprinkle some greated parmesan cheese on top.