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Risotto with cream of broccoli and curly
ingredients
servings
2
Sea urchins
6 unit
White wine
150 mL
Extra virgin olive oil
to taste
Vegetable broth
to taste
Carnaroli rice
120 grams
Broccoli
400 grams
first courses from Italy
Risotto with cream of broccoli and curly
Risotto with cream of broccoli and curly
ready in
20 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
A first refined, simple and tasteful
preparation
step 1
First, we cook the broccoli tops in plenty of lightly salted water (if you want to keep alive the color of the vegetables, add a tablespoon of sugar, is used to fix the chlorophyll)
step 2
Scoliamo and let cool in ice water.
step 3
We prepare a whipping cream with the immersion blender by adding a bit 'of oil and a bit' of salt.
step 4
In a saucepan we put some extra virgin olive oil and roast it spoon the rice for a few minutes until it becomes translucent.
step 5
Sfumiamo with white wine and wait a few seconds to evaporate the alcohol.
step 6
add the hot broth and continue cooking the rice stirring occasionally. Add broth when needed
step 7
Towards the end of cooking (regulator according to the minutes written on the package) we add the broccoli cream and amalgamiamo
step 8
Keep back two minutes with the cooking of rice because it will continue to cook off the heat when you're going to stir
step 9
Remove the pan from the heat and mantechiamo with 2 tablespoons extra virgin olive oil. This phase is used to incorporate air and make the creamy risotto so you should skip it or turn quickly with a wooden spoon.
step 10
Impiattiamo in a flat plane, adagiamo risotto raw sea urchins and well cleaned, some atop sauteed broccoli in a frying pan and drizzle with oil.
