Mallow Risotto - Adapted Recipe
Source of Recipe
Unknown
Recipe Introduction
I haven't stated cooking times or liquid quantities as it depends on the type of rice that is used.
Artù didn't state quantities of leaves. I used a large handful of dried and two of fresh.
Experiment. Everyone has different tastes.
List of Ingredients
1/2 a red onion
handful of dried mallow
150-200g fresh mallow
350g rice (organic risotto if possible)
1 stock cube (veg or chicken)
1 large glass dry white wine ( Artù used "traminer aromatico")
Extra Virgin Olive Oil
Recipe
Chop the onion finely.
Crumble the dried mallow.
Wash,dry and chop the fresh mallow finely.
Boil a pan of water and add the stock cube, keep it hot.
Pour a little oil into a frying pan and cook the onion gently for a few minutes until transparent.
Add the rice and coat with oil.
Add the wine and allow to evaporate, stirring the rice frequently.
Add the mallow.
Add a ladle of stock. When it has absorbed add another. Keep adding stock until the rice is cooked. Don't let it become too soft, it should be "al dente". The mallow and liquid will form a creamy sauce. Don't allow it to become too dry. Artù added a square of cheese at the final stage, I didn't as I don't like it.
Sprinkle with a few mallow flowers if possible.
Serve with grated parmesan and a glass of white wine.
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