M�rke: Principato di Lucedio

It belongs to the Japonica variety, group “long A”, a recent variety with big grain, good percentage of amelosy, medium viscosity, doesn’t overcook. Recommended for risotto, soups and cakes.

Risotto in a spinach cream.

Ingredients (serve 4): 280g Sant’Andrea rice, 200g spinach, 1 stalk of celery, 1 onion, 120g butter, 2 tablespoons extra-virgin olive oil, 1 dl meat juice, stock, 200g grated cheese (Grana Padano o Parmigiano Reggiano), salt and pepper.

Preparation: In 40g of butter and the oil add the spinach, the celery, the carrot and the onion finely chopped. Add 1 or 2 tablespoons water, salt and pepper. Cook on medium flame for about 10 min and puree the preparation. Add the rice and proceed the cooking adding the boiling stock one ladle at a time. Few minutes before the cooking end add the meat juice. Switch off the flame and stir in the remaining butter and the grated cheese. Serve with a rose made with cheese: cover the bottom of a non-stick frying pan with grated cheese, let melt until gold, take it out as long as soft gave it the form of a cup by laying the soft cheese on the bottom of a glass.