INGREDIENTS FOR 4 PEOPLE:
  • 1 pack Casa Modena Mortadella Bologna IGP 125 g
  • 360 g risotto rice (for example Arborio)
  • 1 small zucchini
  • 1 small red pepper
  • 1 small carrot
  • 50 g Fontina cheese
  • 30 g fresh peas (shelled, can be substituted with frozen ones)
  • 1 leek
  • 60 g olive oil
  • 1 lemon
  • Salt and pepper

1

Cook the rice in salted water and then rinse in a colander with cold water to remove the excess starch. Mix the drained rice with a little olive oil and the juice of the lemon.

2

Cut the carrots, zucchini, peppers and leeks into small cubes or rings and parboil them briefly with the peas in boiling salted water. Heat the rest of the olive oil in a pan and stir in the vegetables.

3

Dice the Fontina cheese and mortadella and add the vegetables to the cold rice, season with salt and pepper to taste.

The recipe was prepared with:

MORTADELLA BOLOGNA IGP 125 G

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