Risotto with leeks and filonzo
Risotto with leeks and filonzo
Ingredients
- 250 gr Carnaroli rice
- 2 leeks
- 100 gr Filonzo Salumificio Sap
- 150 gr yogurt soft cheese
- 1.5l vegetable stock
- extra virgin olive oil
- salt
Paired wine
Prosecco Tranquillo DOC
Method
Slice the leeks into rings and sauté them with two tablespoons of olive oil. In the meantime, bring the broth to a boil. Add the rice and brown.
Add the broth little by little and every time the previous amount has completely dried.
Add the Filonzo cut into strips about halfway through cooking.
At the end of cooking and away from the heat source, stir in the yogurt soft cheese.
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