Risotto with pomegranate, brie and cream of leeks
by
12 recipes
Risotto with radicchio in brie
ingredients
servings
4
Carnaroli rice
320 grams
Red radish
1 unit
Leeks
1 unit
Vegetable broth
to taste
Brie
200 grams
Iodized salt
to taste
first courses from Italy
Risotto with radicchio in brie
Risotto with radicchio in brie
ready in
30 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
tasty risotto presentatodirettamente in the form of cheese
preparation
step 1
Wash and clean the leeks
step 2
fry in a pan with little oil over low heat for a few minutes. Remove it from the pot and set aside.
step 3
Heat the broth.
step 4
In the pot put to toast the rice for a few minutes over high heat, stirring with a wooden spoon, let it stick.
step 5
Add salt and put three ladles of hot broth, lower the heat and continue stirring.
step 6
Cut the radicchio into thin strips and add to the rice along with the leek.
step 7
Bring to cooking the rice, adding more broth if too dry
step 8
Take the form of brie, remove the crust above and dig the inside to form a container.
step 9
When cooked, remove from heat and add the brie taken from within the form, whisk
step 10
Leave it covered for 2 minutes to rest.
step 11
Serve by placing the rice directly into the container brie.
