Ingredients: 250 gr. rice, 1 red onion Partanna, 100 gr. olives Nocellara of Belice, Pignateddu 1 bottle of wine, extra virgin olive oil Mo zu 'Vitu lands, butter, salt, pepper q.s., and 2.5 lt. vegetable broth, 1 clove of garlic. Prepare the vegetable broth with 2.5 liter water, 1 potato, 2 carrots, 1 onion and celery i.v. with 2 tablespoons of olive oil, salt and pepper q.s. Place the rice in a pan and toast it until 'the rice color becomes glossy, add 1 tablespoon of olive oil i.v. , Mix well and add 2 glasses of wine and Pignatedu to fade, now start adding the broth a little at a time covering the rice and mix well. Meanwhile, another pan put the red onion finely chopped Partanna with an olive oil spoon i.v. and 1 clove of garlic until done ammalvire for good onion and add the olives previously cut and Pignateddu wine until you obtain a nice shiny red color. Spent about 10 minutes add the sauce to the rice to finish cooking; about 14 minutes off the stove, add the butter and stir thoroughly; control of salt and pepper and finish with a round of olive oil Terre di lu zu 'Vitu.

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