(Risotto with leeks and carrots - Our recipe)

Time: preparation: 30 minutes .........cooking: 40 minutes 500 g (1 lb 2 oz) rice for risotto 2 leeks 2 fresh young onions 400 g (14 oz) carrots Bunch of parsley 1 stalk of celery 10 tablespoons extra virgin olive oil 350 ml (12 fl oz - 1 1/2 C) dry white wine 1,5 l (50 fl oz - 6 3/4 C) vegetable stock Medium difficulty

  Spoon measures are American spoons, that is standard cook's measuring spoons used in USA.
  The best plan is to regard 2 American teaspoons or tablespoons as 1 English teaspoon or tablespoon (eating spoons)

Wash carrots, peel and steam them for about 15 minutes. Press them through a sieve while still hot (or you could use a mouli legumes). Put them aside and prepare the other ingredients for the recipe.
Prepare the vegetable stock, following the instructions on the package. Store it boiling while you're cooking your risotto.
Peel leeks and onions and wash them, wash parsley, prepare celery; chop finely all these vegetables. Put them in a large and deep saucepan with the oil and rice. Cook for 3-4 minutes until rice looks milky. Add wine, and simmer until absorbed, stirring. At this point add puréed carrots and 2 ladlefuls of vegetable stock and simmer until absorbed, stirring. Keep on adding stock, ladle by ladle, until rice is tender.
Switch off the gas, sprinkle with grated Parmesan cheese, if you like, and serve.

What's the right wine?
Our suggestion is: Riesling Italico Alto Adige (white wine from Italy)

If you want to combine this dish with other ones for a complete menu,
consult our "Members-only Area".