Risotto with lettuce with Stilton and leek risotto with croccantiUn a vegetable that is not often used in cooking: lettuce. To enrich it and thwart the sweet flavor of the lettuce a cheese that I adore, Stilton , a blue cheese English unique flavor. A little’ spicy freshness comes from the green tops of scallions, used raw, and then closes with the sweetness of the fried leeks. For other rice dishes take a look at those with PEAR and gorgonzola, with artichokes and bottarga (dried fish roe), with pumpkin and Castelmagno, at Rice timbale with four cheeses.
Ingredients for 4 people:
- 400 grams of Carnaroli or Arborio rice
- a Romaine lettuce (the elongated) large or small 2
- a fresh onion
- a leek
- 50 grams of bacon in a single slice
- 8 Tablespoons extra virgin olive oil
- 40 grams butter
- 50 grams of grated Parmesan cheese
- 50 grams of Stilton
- > Salt and pepper to taste
- olive oil for frying as required
- 10 grams of flour
- 1,5 liters of broth made with a carrot, an onion and 2 sticks of celery
Clean the lettuce, wash the area thoroughly and allow it to pieces. Put it in a pan with a drizzle of olive oil and a pinch of salt and sauté for 5 minutes, then pass it to the mixer until a smooth cream. Clean the leek setting aside two of the outer leaves and thinly slice the rest. Clean and chop the spring onion putting aside the green tops. Dice the bacon. Put the bacon in a saucepan and let it FRY until it turns Golden, then add 6 tablespoons oil, Leek and spring onions and let them wither with the help of a little stock if needed. Add the rice and toast for a few minutes more and mixing it. Now add the cream of lettuce and start cooking rice, combining the vegetable broth. Is the usual recommendation: stir often and not add more stock until the previous one has been absorbed by the rice. While rice is cooking, cut into strips very thin leek: flour them lightly and FRY in plenty of oil seeds. When the leeks will stop making ' bubbles’ in oil, will be ready, Golden and crispy: put it on a sheet of absorbent paper. Cut into thin strips the fresh onion and crumbled Stilton. When the rice is cooked,, adjust salt and pepper to taste and stir in the butter and Parmesan. Serve by putting risotto crumbled Stilton, the fresh onion and a ' cloud’ Crispy leeks.
THE PAIRING: a Pinot grigio Collio, fragrant and fresh, of agricultural holdings Livon, with aromas of lime and vanilla, is the combination that we recommend. The complexity of the risotto need for structured wine and lingering.