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Le ricette di Pierre

RISOTTO COLORATO

Ingredienti:

Dosi per 4:

350 g riso
1 cipolla
1 carota
1/2 peperone rosso
Rosmarino
prezzemolo
Salvia
50 g olive farcite
1.25 l brodo vegetale
olio
burro
vino bianco
sale
Pepe

Mondare e lavare verdure e aromi e tritare tutto nel mixer. Rosolare il trito per 5' con 50 gr di burro e 3 cucchiai di olio. Unire il riso, far insaporire, bagnare poco per volta con un bicchiere di vino, quindi portare a cottura unendo poco per volta brodo caldo. Poco prima del termine di cottura, unire le olive a rondelle.

Provenienza: RAI Televideo 24/04/1996

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