RISOTTO WITH MONTE VERONESE CHEESE AND MINT OIL
Ingredients:
For 4 persons:
- 400 gr. Melotti Vialone Nano Refined Rice
- 0,8 lt vegetable broth
- 1,5 Peppermint bundles
- 200 gr. Monte Veronese cheese cut into small cubes
Extra virgin olive oil, salt, and pepper, as needed
Preparation
Clean the peppermint leaves. Then, quickly immerse leaves into boiling water and let cool in water and ice.
Squeeze the leaves to drain them of moisture, then mix them with Extra virgin olive oil until it becomes a denser oil.
Bring the vegetables broth to boil, add the rice and stir. Cover and let cook at low fire for 16 minutes. Once the rice is cooked, add Monte Veronese cheese.
Serve by adding a spoon of the mint oil.
BUON APPETITO!
Mamma Rosetta
Preparazione
Clean the peppermint leaves. Then, quickly immerse leaves into boiling water and let cool in water and ice.
Squeeze the leaves to drain them of moisture, then mix them with extra virgin olive oil until it becomes a denser oil.
Bring the vegetables broth to boil, add the rice and stir. Cover and let cook at low fire for 16 minutes. Once the rice is cooked, cream with butter and Monte Veronese cheese.
Serve by adding a spoon of the mint oil.
BUON APPETITO!
Mamma Rosetta
The traditional Vialone Nano Rice from Verona
A fine rice ideal for preparing creamed risottos as it releases abundant starch during cooking.
