members recipes

when the last pumpkin is still there but no one wants to open it, it\\\'s time to think of some other ingredients to color your risotto

Ingredients
carnaroli rice

scalogno/scallion

white wine (less than half a glass)



for the veg stock

carrot

celery

onion

a little vegstock powder



excellent real butter



and and and silene vulgaris, for us friulians \\\"sclupit\\\"

Method
Cutting the branches of our vines we discovered today some fresh greener than any herb in our orto and said \\\"Oh vèlu lì, ioot ioot ze biel sclupit\\\" \\\"Oh there it is, what a beautiful sclupit plant\\\"

When preparing supper I knew I wanted to make risotto but did not know what to add to it to make it taste new, fresh, according to the season.
The last pumpkin was steadily in my way while coming and going from the dispensa/pantry to the kitchen, but I did not let me convince, enough with pumpkins.
Then I felt I surely had something somewhere to color our risotto ................... it was already 8 in the evening and .......... I took my trustful torch and went out in the orto to look for sclupit.

I let it go wiith a few slices of scallion, ev olive oil, and after tosting the rise in an empty pan I added to the hot rice and immediately after that less than half a glass of white wine, which must immediatly evaporate before you start adding the veg stock one ladle at a time. After 18 mins the rice was perfectly al dente and I put a good piece of my best butter and served it with grated parmigiano individually on each plate.

It\\\'s spring also because i saw the first rondine/swallow