- 500 gr. arborio or carnaroli rice
- 3 bell peppers one of each color(green,red and yellow) sliced
- 2 carrots sliced
- 2 zucchinis sliced
- 1 red onion finely chopped
- 1/2 celery root finely chopped
- 100 ml white wine
- 1,3 lt vegetable stock
- 2 tablespoons olive oil
- 2 tablespoons butter
- sea salt
- black pepper grounded
- 100 gr. parmesan cheese
- 50 ml fresh cream
Heat the stock.Then in a casserole or a big frying pan heat the olive oil,add the vegetables and then slowly fry them without coloring them for about 7 minutes.
Then add the rice and fry it until become translucent(keep stirring the ingredients).
Add the wine until it evaporates.
Then add the stock,a little bit each time.This procedure will take about 15 minutes.Try if the rice is cooked,add salt and pepper and remove from heat.
Put the cream,the butter and parmesan and stir softly until the risotto becomes creamy.
Serve as soon as possible!