Ingredients:
– ½ pack of Tirolez Unsalted Butter
– 1 large leek, sliced
– 1 medium chopped onion
– 1 clove of minced garlic
– 5 cups of vegetable broth
– 1 ½ cups of carnaroli rice
– 1 teaspoon salt
– 50g of chopped Tirolez Blue Cheese
– 10 cherry tomatoes cut in half
– ½ cup (tea) grated Tirolez Parmesan Cheese
Preparation mode:
– In a medium pan, heat 1 tablespoon of butter and sauté the leek, remove and set aside. In the same pan, heat 1 tablespoon of butter and sauté the onion and garlic. Add the rice and sauté it until it’s hot.
– Add 3 cups (tea) of vegetable broth and salt and cook over low heat for about 10 minutes, stirring constantly. Gradually add broth as needed, so that the rice is always covered with broth, but without excess. Cook, stirring every 2 minutes, for another 10 minutes, or until the beans are al dente (cooked on the outside but the kernels are slightly tough) and the mixture is creamy but not too runny.
– Turn off the heat and add the leeks, the rest of the butter and the cheese, stirring everything until the cheese and butter are completely dissolved. If necessary, adjust the salt.
– Serve garnished with tomatoes and a little grated cheese sprinkled on top.
- Yield: 4 to 6 servings
- Preparation time: 30 minutes
