Lunch on Saturday in my house has a fixed dish that my children are eagerly awaiting the egg and is of exceptional fritto.Niente but for some years now and my husband every Saturday they are preparing this dish and enjoy it with much enthusiasm that perhaps many of you will hardly believe. As a first course but I often like to make a risotto: I have a little more time and so I like to prepare risotto always different.
Today I made a risotto with leeks, which I then whipped with the fontina cheese and a plate came out very tasty.
Instead of rice we say "normal" I used a mixture of cereal that I love very much: brown rice, oats and kamut Gallo.Ha of a very particular taste that matches well with the vegetables and also has many important fiber for a healthy diet and detox from all the "junk" that we ate during these feste.La recipe is simple as I like and the result nothing short of excellent.
3 CEREAL leek and fontina
INGREDIENTS: 4 people
two and a half cups of rice cereal 3
1 red pepper 2 medium leeks
fontina
100 grams of extra virgin olive oil grated parmesan
a nut granular
OPERATION: Clean the leeks well and cut into rounds and cut then in half or even a large pan over a low sides quarti.In Heat the oil and add the sliced \u200b\u200bleeks sbriciolato.Far flavor and the chilli and add the rice and stir quickly until it is nice lucido.Aggiungere hours of boiling water and add the nut mescolare.Far and cook on medium heat, gradually adding more water that dries boiling until the rice comes to cooking: circa.Quando 20-25 minutes the rice is cooked, lower the heat and add the Fontina cheese cut into cubes and stir until the cheese is fuso.Spegnere the heat and season with a little grated Parmesan Meholah well.
Serve hot.
Make it a little more because no doubt your guests will ask for an encore!
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