Rocket and Valcasotto® Risotto
1 sprig of rocket (arugula)
2 anchovy fillets in oil
200g cherry tomatoes
fresh vegetable or cube stock
extra virgin olive oil
Wash and chop the tomatoes. Fry gently in the extra virgin olive oil for a few minutes in a saucepan together with the chopped anchovies.
Stir the rice in and leave to flavour for two minutes, stirring with a wooden spoon.
Then start to add the stock, bit by bit, adding more only when the former has absorbed.
In the meantime, rinse and chop the rocket (arugula), put in a bowl together with the
cheese removed of its rind and diced.
Before removing from heat, and when the rice is al dente, add the rocket
and cheese and mix well. Salt to taste.
Serve immediately while still hot.
For this recipe the following have been used: