Spring risotto with herbs
Suggested material offered in store
200 gr of Carnaroli rice
A mixture of herbs (shallots, basil, parsley and rosemary)
Juice and zest of half a lemon
100 gr of peas
100 gr of corn
100 gr mortadella in cube
80 gr of mayonnaise, homemade or store-bought
Salt and pepper
Cook the rice in water until it is al dente.
Put it in cold water to cool down and drain well.
Put in a bowl and add the olive oil, herbs, lemon zest and juice, peas, corn and mortadella.
With a round cookie cutter of 4'in diameter by 2 ' high, fill half with rice mixture. Add a layer of mayonnaise and finish with another layer of rice. Put in the fridge for an hour.
To serve, garnish with parsley and serve with a lemon wedge.
* Vegetarians, this dish is also very good without the mortadella.
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