Italian Food Recipes: Risotto all'Ortolana

This Italian recipe is ideal for all vegetarians that love Italian cooking. The recipe presented below is made of zucchini, pepper and aubergine and if you use seasonally vegetables this recipe is ideal for each season. One important thing is that the broth must be prepared with fresh vegetables in order to obtain the best result and taste. Try it and let me know if you like it!

INGREDIENTS (for 4 people):
320 g of Rice
1 Aubergine
1 Zucchini
1 / 2 Red pepper
1 / 2 Yellow pepper
1 / 2 Onion
1 / 2 Glass of Wine
3 Tablespoons of Extra virgin olive oil
30 g of Butter
Parmesan
FOR VEGETABLE STOCK:
1 Potato
1 Carrot
1 Celery
1 / 2 Onion chopped
1 L of water

PREPARATION TIME: 20 minutes

COOKING TIME: 20 minutes

WINE: Custoza (White Wine)

PREPARATION
Start preparing a good vegetables stock with fresh vegetables. Clean and peel the carrot, the potato, the celery and the onion. Place them in a pan with water and bring to boil for about 10 – 15 minutes.

In the meantime prepare the vegetables for the rice. Clean and peel the zucchini, the aubergine and the peppers, then cut them in small pieces with shape as a match.

When all is ready preheat the extra virgin olive oil and the butter in pan, add the chopped onion and let them brown;

then add the vegetables and cook them until they wilt.

Now add the rice and make it roast, add the wine and let it evaporated.

Start to add 1 ladle of hot broth stirring until it is absorbed; continue in this way, adding ladles of hot broth, for about 15 - 18 minutes. At the end of the cooking the rice must be slightly firm to the teeth.