members recipes

When I started it I did not know how it would end .................. not a single rice left and the pan and plates almost shiny

Ingredients
fresh made veg stock
leek leftovers
radicchio rosso from a salad
cropped in the dark beet and spinach leaves
the last piece of butter (in the fridge)
parmigiano to grate on every plate

Method
As in my habit I changed the supper menu and having potatoes in the oven I could construct step by step a risotto without knowing what I would add to it till the moment I put the butter in and a lid on to let it rest for 5 mins.
I had 10 cm of leek in the vegs drawer of my fridge, some leaves of radicchio rosso in a mix ready for salad, to be eaten tomorrow.
While celery and onion boiled in salted water (no carrots in the house) waiting a coffee little spoon of dry rapunzel vegstock, which helps in savouring the whole, I finely cut leek and radicchio rosso leaves and let it go for a while with ev olive oil till soft and tender.
I put 8 handful for us three of carnaroli rice in a hot pan and toasted it, then added the stirr fried vegs and kept adding ladle fulls of vstock until I realized I wanted something colored in there.
I took a torch hanging behind me under the kitchen recipe books and my beloved recipes and went out in th dark to look for beet fresh new leaves and dark green healthy spinach, growing here and there wherever it liked to grow.

I was so pleased of my colors tavolozza that I nearly forgot to add butter at the end.

After 5 minuts rest with a lid on it went on th table together with my best friend parmigiano to be grated on top.

That was a really good improvised risotto.