Serves: 4 people Difficulty ': Easy Preparation time: 1 hour and 20 minutes INGREDIENTS 230g. 50g of brown rice. Rocket 100gr. primo sale cheese 20gr. of butter, vegetable broth 1 small shallot white wine 10gr. extra virgin olive oil salt pepper pink -------------------------- PROCEDURE Clean the rice grains by removing broken or open, then wash it thoroughly because 'and' rather dusty.
Allow 3 cups of rice and 10 cups of water, since 'the ideal proportions are 3 parts of cooking liquid for rice, but in this case we want to drain the rice to finish cooking the risotto. Put the rice in cold water, add a little 'salt, bring to a boil, then lower the heat to low and cook covered for one hour.
The cooking time depends on the quality 'and quantity' of rice. Just in case this can 'be useful to the pressure cooker that halves the cooking time, reducing it to 30 minutes. While rice is cooking, wash the rocket, put aside a few leaves for decoration and shake in a blender with 3 tablespoons of water and 20g.
primo sale cheese. Peel and slice the shallots, chop fine with a knife. Drain the rice well. In a saucepan heat 10gr. of extra virgin olive oil, add chopped shallots and rice. Saute for a few minutes, pour the white wine, then start adding the hot broth to cook the rice ladles finishing a risotto.
Once cooked, remove from heat, add the arugula pesto, butter and vegetable stir. Let rest a few minutes covered, then add the rocket leaves and fresh cheese was first salt, cut into cubes. 
Allow 3 cups of rice and 10 cups of water, since 'the ideal proportions are 3 parts of cooking liquid for rice, but in this case we want to drain the rice to finish cooking the risotto. Put the rice in cold water, add a little 'salt, bring to a boil, then lower the heat to low and cook covered for one hour.
The cooking time depends on the quality 'and quantity' of rice. Just in case this can 'be useful to the pressure cooker that halves the cooking time, reducing it to 30 minutes. While rice is cooking, wash the rocket, put aside a few leaves for decoration and shake in a blender with 3 tablespoons of water and 20g.
primo sale cheese. Peel and slice the shallots, chop fine with a knife. Drain the rice well. In a saucepan heat 10gr. of extra virgin olive oil, add chopped shallots and rice. Saute for a few minutes, pour the white wine, then start adding the hot broth to cook the rice ladles finishing a risotto.
Once cooked, remove from heat, add the arugula pesto, butter and vegetable stir. Let rest a few minutes covered, then add the rocket leaves and fresh cheese was first salt, cut into cubes.
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