Rice is among the essential food in veggie cuisine, it is extremely versatile, rich in vital nutritious for a balanced diet and can be easily combined. Italian cuisine offers a wide set of possibilities, with some incursions in the worlds cuisines it'll be easy to create easy or complex, tasty, fresh and substantial recipes. Todays recipe couples the risotto tradition with spicy Le combinazioni possibili sono davvero tante e la cucina italiana offre una vasta gamma di possibilità, with Eastern spicy references, realized with season 0Kms fresh vegetables and veggie mediterranean elements.
Carnaroli rice
Chilli seasoned salt
Extra-virgin Sabine PDO olive-oil
Cinnamon
Fresh ginger
Red radicchio
Red wine Syrah or similar
Salt
Fresh milk
Chop the radicchio. in a pan slightly warm some extra-virgin Sabine PDO oil to cover the bottom, pour about a cup per person of carnaroli rice, season with the chilli salt, stir util translucent for less than a minute and add the previously seasoned radicchio (about a head per person), cook on a medium flame covering with a lid, raise the heat and add the red wine to turn the risotto reddish, simmer under evaporated, lower the heat, cover and let cook, if necessary simmer with some more wine. On a side cut leeks into 1/2 inches rounds (about 1/4 big fresh leek edible till the green leaves per person), warm the oil with fresh shred ginger and cinnamon powder, add the leeks seasoned with chilli flavoured salt, cook on a medium-low heat, when reduced add milk (about a wine glass). Serve the risotto alongside the leek cream and garnish with fresh radicchio, candied ginger flakes (or freshly grated) and cinnamon sticks..
Variations: Instead of cow's milk use rice's milk.
Politically correct.
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Special thanks to the WR community
Special thanks to the WR community
