Small bowl of pasta with sauce au gratin with artichokes
6 recipes
Risotto with roasted the day before
ingredients
servings
4
Veal breast
500 grams
Celery
1 stem
Carrots
1 unit
Onions
1 unit
Carnaroli rice
350 grams
Butter
25 grams
Vegetable broth
1 liter
Grated Parmesan cheese
100 grams
White table wine
1 coffee cup
Parsley
1 spoon
Extra virgin olive oil
2 spoons
first courses from Italy
Risotto with roasted the day before
Risotto with roasted the day before
ready in
30 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
A great dish to recycle the advanced roast, a risotto that restores life to a second dish turning it into a first tasty!
preparation
step 1
For this recipe just to have any kind of roast of the day before. I used a roast of veal cooked walnut for a few hours just with vegetables and broth.
step 2
Prepare a vegetable broth. If you also have available the sauce Roast heat it and use it at the beginning of cooking before adding the broth. Meanwhile frayed the roast with the help of a fork.
step 3
Chop celery, carrot and onion and fry in oil.
step 4
When the onions will become transparent, add the rice and toast lightly.
step 5
Wet with the wine and let evaporate. Once Evaporated liquid wetting with the sauce Roast previously heated or with a couple of ladles of broth.
step 6
Add the roast frayed rice
step 7
Continue cooking, adding only need the broth and trying not to over mix the rice otherwise this will release too much starch.
step 8
When cooked, add a knob of butter and if you like Parmesan or grated parmesan. whisk
step 9
Serve hot with a light sprinkling of parsley.
