2 cups of Tenuta San Carlo Organic Brown Carnaroli Rice
10 ounces (250 grams) Buffalo-Milk Ricotta
Marjoram (or similar herb)
Tuscan Extra Virgin Olive Oil
Prepare the leek broth: Clean the leeks and cut them thin into slices, taking care to slice both the white and green parts. Put the darker green pieces, along with the carrot and potato, into a large pot, then fill the pot with water and add a pinch of salt. Bring the contents of the pot to a simmer. (The longer it simmers, the more intense the flavor of the broth.)
Prepare the cream of leeks: In a non-stick pan, sauté the leeks in olive oil with a few marjoram leaves. Cook until the layers of the leeks become soft and loosen. Allow the leeks to cool and then blend them in a processor, adding oil, salt, and pepper to taste.
Thinly slice the shallot and cook it with a little olive oil on a low heat in a pressure cooker. Add the rice and 4 cups of the leek broth. Increase the heat and bring it to a boil, then close the pot and wait for it to whistle. Next, lower the heat and cook for 15 minutes. Afterward, turn off the flame, remove the lid, and leave it to rest for a few minutes.
Finally, add the ricotta and cream of leeks to the rice – then it’s ready to eat!
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