RISOTTO WITH PROVOLONE AND WALNUTS

In Italy rice is a serious matter. In the regions between Milan and Venice, was born one of the most classic Italian dishes, the” risotto.” The rice is cooked slowly into broth, then mixed with butter, cheese and other ingredients, depending on the recipe. Today I recommend you a “risotto”cooked into milk, with Provolone cheese and walnuts. It is one of my favorite rice recipes and perhaps the first risotto that I remember to have eaten! Pay attention about the compactness of the rice when the “risotto” is ready , which must be creamy without being watery.

14 oz (400 gr) Arborio, Carnaroli or Vialone Nano rice
3.5 oz (100 gr) Provolone cheese
2 oz (60 gr) walnuts
3 oz (80 gr) leeks (only the white part)
4 tbsp (50 gr) butter
2 glasses of whole milk
1 qt vegetable stock
to taste ground black pepper
to taste table salt

View the full recipe at philosokitchen →