This risotto is one of my favorite creations. If the leek in itself is not a prized vegetable, the slow, gentle cooking turns it into an ideal condiment for risotto. I'll let a gem: after toasted rice, turn off with a glass of champagne (or a good Italian prosecco) and then continue cooking with broth. When you add the stew of leeks, cooked to order, you will discover why this servant risotto at many weddings and banquets.
Sfizio d'Autore di Salvatore Sorrentino
Sfizio d'Autore sauces are prepared by the skilful craftsmanship by chef Salvatore Sorrentino, who acts as the chef profession for over 25 years. He worked in various regions of Italy, alongside prestigious Chef from whom he learned techniques, tips and culinary secrets. His artisanal sauces, combined with other products of the Italian food tradition, and cooked products in the workshop of Seventh Pescantina (VR). The chef sends to sauces taste the same and the same quality of the dishes prepared in the restaurant. As? It makes the joke for fried, add the basil leaves, cut with a knife vegetables and then with mastery of the kitchen in his pots.
Tips of Use
Toast the rice in a pan with a knob of butter. Deglaze with white wine (mostly Stewed Leeks) or red wine (mostly stew Radicchio). Continue cooking the rice by adding vegetable stock. Half cooked rice, pour the contents of the jar. Finally, stir in a knob of butter and grated Grana Padano.