ITALIAN MILK RICE (risotto) with provolone and walnuts
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In Italy rice is a serious matter. In the regions between Milan and Venice, was born one of the most classic Italian dishes, the” risotto”. The rice is cooked slowly into vegetable or meat broth, then mixed with butter, cheese and other ingredients, depending on the recipe. Today I recommend you a “risotto”cooked into milk, with Provolone cheese and walnuts. It is one of my favorite rice recipes a
Ingredients
Serves: 4
Prep Time: 30 mins
Total Time: 30 mins
14 oz (400 gr) Arborio, Carnaroli or Vialone Nano rice
3.5 oz (100 gr) Provolone cheese
2 oz (60 gr) walnuts
3 oz (80 gr) leeks (only the white part)
4 tbsp (50 gr) unsalted butter
2 glasses of whole milk
1 qt vegetal stock
[b]to taste ground black pepper
to taste[/b] table salt
Preparation
