Risotto alla bergamasca

Classic Bergamo risotto

A tasty and warming risotto with vegetables is a northern Italian classic dish.

Try this delicious version from Bergamo , which is simple and quick to prepare.

For four people you will need:

Arborio rice, 400 gr

Butter

Extra virgin olive oil

Peeled carrots, 2

Onion, finely chopped

Peas, 170 gr, fresh or defrosted from frozen

Zucchini, 2

Parsley

Dry white wine, 125ml

Vegetable or chicken stock, 500 ml

Salt and pepper

Grated parmesan, or a similar type of hard cheese

To make:

Wash and chop the carrots and zucchini. In a saucepan, saute the onion in oil with the carrots, zucchini and peas for a few minutes until soft but not brown. Add the rice and toast it slightly before adding the wine. Let it bubble and then reduce the heat and add the stock, a little at a time, stirring until it is absorbed. This will take about 15 minutes. Season to taste. The risotto is ready when the rice is no longer hard, but be careful not to overcook it, or it will become too soft. When you think it is ready, turn off the heat and add the butter, cheese and parsley. Serve, piping hot, on to previously warmed plates.

Buon Appetito!


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