Dora's recipe: Risotto with vine leaf
Dora Kitinas Gogos gives us a 'greener' alternative to risotto
500 grams Arborio rice
5 - 6 vine leaves chopped fine
5 spring onions finely cut
1 small onion finely cut
3 tablespoons pine kernels
1/2 cup finely cut dill
1 1/2 litre of vegetable stock
1/2 cup fresh lemon juice
2 tablespoons mint finely cut
1 cup olive oil
Salt and pepper to taste
1. In a large saucepan heat the oil and sauté the onion, spring onion, pine kernels and dill
2. Add the rice and stir
3. When the rice is slightly coloured add one cup of the stock and lower the heat. Let the rice boil till it absorbs all this liquid, add the salt and pepper
4. Continue cooking adding the stock gradually and stirring constantly till the rice is soft.
5. When the rice has cooked well and is almost creamy add the lemon juice and the mint.
6. Serve hot and if you wish add grated cheese.
NOTE: I have always chosen to support Greek products not just now that Greece needs. So I always use kefalograviera to grate never any other cheese.
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