Here is a risotto really appetizing,
is the escarole salad
taste particularly good both raw and cooked.
In this dish its slightly bitter aftertaste
is softened by the sweet taste of provola,
the toasted breadcrumbs gives the note crispy.

Recommended wine:
Cantine Ceci To You bubbles Lambrusco Rosso,
lively wine taste dry, delicate bouquet and fresh.
And then the bottle … is to see …

And now … LIGHT THE FIRES!

INGREDIENTS:

-360g Carnaroli rice

-1 Head of escarole

-1 onion

-100g Of white wine

-150g provola

-80 G grated Parmesan cheese

-30 G of toasted breadcrumbs

-Oil Evo qb

-salt And pepper to taste

-Brodo Vegetable taste

WEAR THE APRON, WASH YOUR HANDS, BEGIN!

Prepare a vegetable broth with carrot, celery and onion,
wash the escarole, slice it thinly and place for two minutes in the broth,
drain and keep it aside.
Grate the onion and put in a pan with oil,
as soon as it will be transparent,
add the rice and let it soak,
pour in the white wine and let evaporate the alcohol moiety.
Begin to add a little broth at a time, add salt,
halfway through cooking, add the escarole.
When the rice is cooked,
together, away from the fire, the smoked cheese chopped, Parmesan,
a generous sprinkling of pepper
and bread crumbs that have previously made toast in a pan with a little oil.

Et voila … ready !