Flow rate
First courses
Duration
40 minutes
Difficulty
Easy
Ingredients
- 3 bunches of rosemary
- Occelli® butter to taste
- 1 shallot
- 200 g leeks
- 320 g Carnaroli rice
- White wine to taste
- Vegetable broth to taste
- 70 g of peeled and toasted hazelnuts
- 200 g of Tuma dla Paja Occelli®
- Extra virgin olive oil to taste
- Salt to taste
- Pepper to taste
Preparation
Chef Mattia Poggi creates a risotto with typical ingredients from the Langhe area: leeks, aromatic herbs, hazelnuts and Tuma dla Paja and Burro Occelli from Italian centrifuged cream.
Procedure
Did you miss the episode of Italia Food Lovers on Food Network channel 33 of digital terrestrial?! No problem, you can easily watch it again on our site, so as not to miss the precious step-by-step advice of the very talented chef Mattia Poggi in the following video
Video recipe
