members recipes

I needed something warm to end the day and after putting all the ingredients for the veg stock in water to boil I went around looking for colors and savors

Ingredients
scalogno/shallot
leek
violina pumpkin
speck di Sauris
rosemary
marjoram
evo oil
chardonnay 1/2 glass
butter
parmigiano

for the veg stock
celery
carrot
shallot
salt
Rapunzel powder

Method
Finely slice your shallot and a piece of leek and let them gently go with some evo oil and a few slices of speck you have shredded by hand, when the fat of speck has melted add the grated pumpkin marjoram leaves and keep it on low fire for a few minutes.
Meanwhile the vegstock will be boiling, it\'s time to heat a pan and to put carnaroli rice in to become hot aswell while stirring it, touch it with your hand when it\'s hot but not colored toss the things you have made soft in the other pan and mix adding short after that a laddle of vegstock.
This time I added also half glass of chardonnay and let it evaporate.
At this point I put a little sprig of rosemary and and went on stirring and adding ladles of vegstock for 16 mins.
I took the rosemary out sprinkled the marjoram leaves all around and added a good piece of butter.
Parmigiano cheese is personally and at taste grated on every plate at table.