RISOTTO WITH LEEKS AND RASCHERA
Ingredients (serves 4)
350 g. Carnaroli rice
150 g. Raschera
2 large leeks
40 g. butter
3 tbsp. olive oil
beef stock, salt and pepper.
Clean the leeks, slice them finely and fry them lightly in the oil and part of the butter. Add the rice, stir for a couple of minutes and gradually add the stock, stirring occasionally to avoid sticking.
When it is almost cooked, stir in the cheese and the remaining butter. Salt and pepper to taste.
Serve hot.
