Ingredients for 4 servings:
300 g San Bernardino Vialone Nano Rice
800 ml vegetable stock
½ glass dry white wine
1 bunch of foraged leaf vegetable (such as wild chard and chicory)
50 g grated parmesan
1 knob butter
1 clove garlic
Extra Virgin olive oil
Clean the leafy vegetables, blanching them in salted boiling water, drain and squeeze well, before chopping. Heat a drizzle of oil in a pan with a clove of garlic cut in half. Remove the garlic and toss the vegetables.
Throw in the rice and roast it for a few minutes. Sprinkle with the white wine and let it evaporate. Add a ladle of boiling hot stock and cook the rice while gradually adding more stock as the rice absorbs it. When ready, remove the pan from the heat and sprinkle with parmesan cheese together with a knob of butter to give the risotto its typical creamy consistency.