Recipes

Risotto with vegetables and Seirass

Ingredients

320 gr of Arborio rice
200 gr of leeks and onions
100 gr of green beans
100 gr of fresh peas
100 gr of celery
100 gr or spinach or Swiss chard
8 courgette flowers
2 dark courgettes
4 asparagus
2 carrots
2 potatoes
1 yellow pepper
1 red pepper
200 ml of dry white wine
100 ml of extra virgin oil
300 gr of Seirass (Piedmontese ricotta) or fresh ricotta
1 tablespoon finely chopped fresh herbs (marjoram, dill, chives and parsley)
1 clove of garlic
grated Parmigiano
salt
pepper

Preparation

Wash and clean all the vegetables. Cut the celery, carrots, potatoes, courgettes, peppers, courgette flowers, spinach and asparagus into cubes or strips.
Put a pan on the heat with lightly salted water and bring to the boil. Cook in sequence, leaving them al dente: potatoes, carrots, celery, green beans, peas, courgettes, asparagus, spinach; drain and let them cool immediately in cold water with the addition of ice and then dry them well. The peppers and courgette flowers do not need to be pre-cooked. Toast the rice in the oil with the onion and leeks, pour in the wine and let it evaporate, add the boiling vegetable stock, obtained from cooking the vegetables, and cook over a low heat for approximately 8 minutes.
Add the boiled vegetables, the courgette flowers, the peppers in strips, the chopped herbs and finish cooking for another 3-4 minutes.
When cooked, season with salt and pepper and stir in the Grana Padano and Seirass.

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With the precious contribution of the Ricette e Racconti
blog and the Balin di Castellapertole restaurant (VC).