Testing the new Elefante Sabores, which now has Onion and Garlic, Bay leaves and Fine Herbs versions. I chose a sensational recipe for tomato risotto with mozzarella that is to die for! What a delight people! Very tasty! I used Elephant Onion and Garlic and it was perfect! And best of all, it’s very simple to prepare! Write down the ingredients:
2 tablespoons of Olive Oil
1 stalk of chopped leek (90 g)
½ can of Elephant Onion and Garlic (170 g)
2 cups (tea) of arborio rice (300 g)
1 tablet of vegetable broth dissolved in 500 ml of water
1 tray of roughly chopped Paris mushrooms (200 g)
250 g coarsely chopped buffalo mozzarella
¼ cup (tea) grated Parmesan cheese (30 g)
Salt and black pepper
Basil Leaves
Preparation Mode:
In a pan, heat the olive oil and sauté the leek until it is slightly golden. Add the Elephant and sauté.
Add the rice and mix until the grains are coated. Then, add the vegetable broth little by little, ladle by ladle, stirring constantly, until the rice is cooked and creamy. If necessary, add more hot water.
Finally, mix the mushrooms, buffalo mozzrella and parmesan.
Season with salt and black pepper and, finally, sprinkle with basil leaves. Serve immediately.
Yield: 4 servings
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