Biopsy, Temporal Artery

RISOTTO WITH STRAWBERRIES AND ZUCCHINI

The Tricolore world's longest

Antonella's blog The kitchen Antonella wanted instituting a contest to celebrate the 150th anniversary of the Unification of Italy.
Given that I feel extremely nationalistic, and when I hear our NATIONAL ANTHEM I get excited and I almost always get goose bumps, I could not fail to participate with a recipe.
Fortunately, our flag has three colors that nature, the best painter there, he played in various shades and was therefore quite easy to choose the ingredients which they could be:

WHITE - Rice

RED - Strawberries

GREEN - zucchini, chives and myrtle

risotto with strawberries and zucchini

risotto with strawberries and zucchini

With this recipe I participate in the contest Antonella's kitchen - Recipe for the unification of Italy

With this recipe I participate in the contest of an appetite cooking - Rice?

INGREDIENTS (serves 4)

320 g of rice carnaroli

200 g strawberries 200 g

medium zucchini 50 g cream cheese 2

shallots chives
sprig of myrtle

½ cup dry white wine

1.5 l vegetable stock

2 tablespoons extra virgin olive oil 1

knobs of butter Salt

PREPARATION

Clean and well cut the shallots.

Wash zucchini and cut in order to take the outside and remove the inner one that contains plenty of water. Cut the zucchini into matchstick.
Chop the chives and cut the strawberries into small cubes.

Put in a saucepan 2 tablespoons extra virgin olive oil, add shallots, a sprig of myrtle and fry gently over a moderate heat.
When browned, remove the shallots, the sprig of myrtle, add the rice and toast it well.

Pour the white wine and let evaporate, stirring constantly.

Add a few ladles of broth, the zucchini slices and chopped chives, stirring constantly and keeping it wet, bring the rice to cook (about 14-15 minutes).
half cooked, add the strawberries

A couple of minutes before the end of cooking rice add the soft cheese, and possibly salt.

Once cooked remove the risotto from the heat, add the two knobs of butter and whisk well to move quickly.

Pour the risotto in the center of a plate and garnish with a whole strawberry and a second to browse, complete with a sprig of myrtle and two stalks of grass chives.

SUGGESTED WINE

Verdicchio dei Castelli di Jesi - Pievalta Barone Pizzini