Provencal risotto

For 6 you need

Risotto:
2 shallots
2 tablespoons white wine vinegar
2 dl dry white wine
200g leek white part
500g veneria Carnaroli risotto rice
3-4 pcs DeliDelin anchovy fillets
2 tablespoons DeliDelin salt apricots
2 dl grated parmesan
2 dl whipped cream
1 prk DeliDelin olive bruschetta


Stock:
2.5 l of water
1.5 teaspoons of Greek herbal salt
Boil until hot

Provence mix:
400g zucchini
2 1 clove garlic or an equivalent amount of tavallists
Dice small and fry in grape seed oil on a small surface and ripeness.
Set aside
1/2 prk DeliDelin sun-dried cherry tomatoes
250 g of red and yellow cherry tomatoes
1dl of fresh parsley, chives and basil
Cut all the tomatoes into 4 parts.cut the herbs finely and fry in a pan for a moment after the zucchini. About 5 min. enough. Pour in the zucchini and leave to wait.

Chop the shallot and leek into small pieces and first cook the onion in grape seed oil over low heat until cooked, do not burn or brown. You can add herbal water to the scoop if you feel the onion start to dry out. Add shallots, vinegar and white wine. Let simmer for a moment and add the anchovies. Use a bucket to press the anchovies into the muse before adding the herb broth. Now add the broth whenever the previous one has been absorbed. Don’t let the rice dry, but don’t swim either. Cook until rice is cooked through. Then add the chopped capers and olive bruschetta, parmesan, Provence mix and a little broth. Mix well. Just before serving, add the cream, heat and serve immediately. Provence mix can be left for a bit of decoration.

DeliDelin Laura has been a chef and a passionate recipe experimenter for 20 years.
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