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Risotto and corona beans

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Ingredients

Rice (carnaroli): 70 gm

Onions: 10 gm

Garlic: 2 gm

White wine: 60 gm

Saffron: 0.5 gm

Vegetable stock: 100 gm

Corona beans (canned): 100 gm

Tomatoes: 15 gm.

Rucola: 15 gm

Method

Chop onions and garlic.

Heat extra virgin oil and sauté onion and garlic, add the rice and mix it.

Pour the white wine and reduce it. Add vegetable stock and saffron.

Finish with butter and a lot of parmesan cheese, adjust seasoning and put it in a round mould.

Making this cake in advance is preferable.

Just before serving, heat butter in a pan and brown the rice cake on each side.

In another pan heat extra virgin oil, add oregano and basil, corona beans and tomato cubes and rucola lettuce, cook nicely.

In the plate put the rice cake and on the side the corona beans.

Garnish with corona beans sauce and chilly oil.

MASTER CHEF GIOVANNA MARSON

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