Sautéed rice with crunchy vegetables❤️

The sautéed rice with crunchy vegetables is a tasty reinterpretation of a typically Lombard preparation. A crunchy recipe, rich in flavor and so beautiful that you eat with your eyes! After the holidays I go back to the my usual habits, it is good to start spring with unique dishes, lighter but tasty and certainly satisfying. I do not peak to make original or amazing recipes, in my intentions the purpose of my blog is to propose solutions for everyday cooking, for those who sometimes want to try their hand at more complex things but that every day has to deal with the times and with the need to vary without weighing too much on the pockets. From this vision of things my posts are born. This is my revised and corrected version that I will simply call sautéed rice with crunchy vegetables.

Ingredients

150 gr Arborio or Carnaroli rice

43.75 g Smoked scamorza cheese

to taste Anchovy sauce

25 gr Butter

Grana Padano cheese to taste

1.25 Sachet of saffron

625 ml Vegetable Broth

1 Carrot

1 Zucchini

white vinegar to taste

Frying oil to taste 

Rice flour to taste

Procedure

Heat the vegetable broth until it boils. Meanwhile, toast the rice in a pan. When hot, add a splash of white vinegar and let it evaporate. Then add the broth little by little. Keep the rice covered and cook. In a coffee cup put water and saffron, stir and add to the rice halfway through cooking. Finely grate the scamorza cheese, the Grana Padano cheese and stir the rice with butter and cheese. Let it rest for a couple of minutes. With the help of a pasta cup, create rice discs: they will need to be compact, about 1 centimeter high. Place them on a baking sheet and let them rest in the refrigerator for 20 minutes. Clean and cut the zucchini and carrot julienne style and lightly pass the vegetables in the flour. Heat the oil and fry them. Take a pan, add a knob of butter and rice discs to create a golden and crunchy crust. Serve putting the rice, anchovy sauce and crispy vegetables. Enjoy it all my friends.

Tip

Arborio and Carnaroli rice are two of the short-grain, high-starch varieties used to make the famed Italian rice dish: risotto. These types of hard rice are particularly good when liquid is added gradually when they absorb the liquid, they release a starch that gives risotto its creamy texture. You can find smoked scamorza cheese in Canada here: https://italianmart.ca/products/santa-lucia-smoked-scamorza-cheese