Let’s start preparing this rice sauteed with vegetables by cooking the basic risotto by softening a small chopped shallot with half the butter over a low flame; add the rice and let it toast for 1-2 minutes, then proceed by wetting with the wine and letting it evaporate.<\/p>\n
Then add a ladle of broth each time the previous one has been absorbed and towards half cooking add the saffron dissolved in a ladle of broth; let’s adjust, therefore, with salt.
\nWhen the risotto is cooked al dente, add the remaining butter and the cheese to make it cream; let it rest for a few minutes before putting it, well spread, on a plate to cool.<\/p>\n
At this point we begin to clean and wash the vegetables. Cut the carrots and green beans into small pieces and boil them, better separately, in salted water for about 5 minutes before draining them.
\nWe also prepare the leek and the spring onion by removing the green parts and slicing them finely; cut the courgettes and radishes into slices into four parts.<\/p>\n
In a large pan, heat half of the oil to fry the garlic clove, after peeling and lightly crushing it, together with the leek and spring onion. We saut\u00e9 everything for a couple of minutes on a high flame before adding all the other vegetables except the radishes.<\/p>\n
Let’s cook for about ten minutes, stirring often and adjusting with salt halfway through cooking; add, just a few minutes before turning off, the radishes. Finally, lightly pepper and cover the pan to keep the vegetables warm.<\/p>\n
We take another large pan and heat the remaining oil before adding all the risotto that we will distribute and flatten, with the help of a spatula, on the bottom of the pan evenly.<\/p>\n
Let it cook for 7-8 minutes and then, like an omelette, turn it over with the help of a moistened lid. We must be very careful not to risk ruining the rice cake. Let it, therefore, also brown on the other side.<\/p>\n
At this point we just have to divide it into 4 portions that we will put on hot plates. We arrange the vegetables around the rice and serve our sauteed rice with vegetables.<\/p>\n","protected":false},"excerpt":{"rendered":"
Let’s start preparing this rice sauteed with vegetables by cooking the basic risotto by softening a small chopped shallot with half the butter over a low flame; add the rice and let it toast for 1-2 minutes, then proceed by wetting with the wine and letting it evaporate. Then add a ladle of broth each […]<\/p>\n","protected":false},"author":2,"featured_media":343,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4],"tags":[],"class_list":["post-342","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-starters"],"yoast_head":"\n