Bladder campion risotto
Bladder campion risotto is a typical vegetarian recipe from Romagna. Easy to make, that risotto is full of taste.
Servings 4 servings
Ingredients
- 200 g of bladder campion
- 2 shallots or 1/2 leek (white part) or 1 small onion
- 30 g of olive oil
- 30 g of butter
- salt to taste
- 1 l of vegetable stock or meat stock
- 280 g of Carnaroli rice
Instructions
- Remove the hard end of the bladder campion stem, saving the leaves. Wash under running water.
- Chop strigoli and shallots with a knife.
- In a large pan, melt butter in oil over low heat, add shallots and strigoli, a pinch of salt, and sauté gently for 5-6 minutes.
- Add the rice as well, pour in a ladleful or two of broth, and stir while cooking for two minutes before adding 1/2 liter of broth and salt. Follow the time indicated on the package of rice you are using for the cooking time. Stir occasionally and pour in more broth if it gets too dry.
- When the rice is cooked but still al dente, turn off the heat, taste the risotto, and adjust the salt if needed. Let the risotto rest for two minutes before serving; if it seems too dry, add a few tablespoons of water or leftover broth.