A place where you need to follow for what happening in world cup

Risotto with stridoli | La tarte maison


The shrill (silena inflata l.) they are a spontaneous herb that grows almost everywhere and is harvested in this season not only in Romagna but throughout Italy. The only problem is that everywhere it has a different name: from sclopit to silene, from tagliatelle della Madonna to carletti and this is just to name a few. The shoots are harvested, tender and fresh, with which various recipes are made in Romagna: ragù, omelette, soup, meatballs and risotto.

It so happens that this year the family vegetable garden was sown in rows and that they have taken root very well, so well that we are pleasantly invaded by this ingredient with a slightly bitter flavor that we love both as a condiment for pasta and in omelettes. I usually season tagliatelle with it (and I had already posted the recipe some time ago Who!) but fresh from purchasing a very fragrant Vialone Nano I couldn't resist the risotto variant. The recipe is really easy, just a few simple steps and you will be in heaven 🙂

Risotto with stridoli

1 bunch of squeaks
1 clove of garlic
2 tablespoons of extra virgin olive oil
20 g of butter + a little
180 g of Vialone Nano rice
600 ml of warm salted water
3 tablespoons of grated Parmesan cheese aged 24 months

(For 2 people) First, take the stridoli and separate the leaves from the stems. Wash and drain them well. Chop the garlic clove very finely, take a pan, pour in a couple of spoons of oil and fry the garlic in it. Add the stridoli, lower the heat and put the lid on. Leave to cook for about ten minutes or until they become tender. Once cooked, turn them onto a cutting board and chop them finely.

Melt the butter in a risotto saucepan, add the rice and toast it for a couple of minutes. After roasting, start adding the hot salted water a little at a time, stirring every now and then so it doesn't stick. Halfway through cooking, add the chopped stridoli. As soon as the rice is cooked, turn off the heat, add a knob of butter and the grated Parmesan and stir. Let the risotto rest in the pan for a few minutes, closing with a lid. Serve immediately afterwards.

Leave A Reply

Your email address will not be published.