Flow rate
First courses
Duration
40 minutes
Difficulty
Easy
Ingredients
- 3 bunches of agretti
- Occelli® butter to taste
- 1 shallot
- 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
Agretti (also known as "monk's beard") are a very versatile vegetable, also ideal for preparing tasty risottos.
Like the one proposed in this recipe, which has among the ingredients, in addition to the agretti, the Tuma dla Paja Occelli® and the hazelnuts, to give a touch of crunchiness.
A simple but delicious dish, a must try!
Procedure
Start by cleaning the agretti: first remove the white/reddish part near the root, then wash them carefully several times to remove any traces of soil (you can also leave them to soak for a while).
Once cleaned, blanch them for a few minutes and, after draining them, chop them coarsely. Set them aside.
Fry the shallot in a knob of Occelli® butter and a little extra virgin olive oil. Let it wilt, then add the rice and proceed with toasting.
After deglazing with the white wine, add a few ladles of very hot vegetable broth and cook the rice, adding more broth every time it starts to dry out.
About halfway through cooking, add the agretti and mix well. Just before turning off the heat, add the hazelnuts, previously chopped not too finely. Season with salt and pepper.
With the heat off, stir in the Tuma dla Paja cut into cubes and serve immediately!
