Celery risotto with scamorza

Name: celery risotto with scamorza
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Italian
Ingredients: 8 stem celery; 2 toe garlic; 30 g unsalted butter or margarine; 300 g risotto rice; 125 ml dry white wine; 1 liter chicken broth from tablet hot; 165 g scamorza (Italian cheese) Spring favorite; 1 lemon; 40 g fresh celery; 100 g fresh spinach

Risotto with spinach, celery and Italian cheese.

Ingredients

Directions

Cut the celery into 1 cm loops. Slice the garlic.
Heat the butter in a thick-bottomed pan and fry the celery and garlic in low heat for 5 minutes. Stir frequently.
Add the risotto rice and cook for 3 minutes until the grains are translucent. Extinguish with the wine and stir until almost completely absorbed.
Add a dash of stock and stir until it is absorbed. Add another dash and continue until the rice is al dente. This takes about 20 min.
Meanwhile cut half of the scamorza into cubes and cut the rest into thin slices.
Clean the lemon, grate the yellow skin and squeeze half of the fruit. Cut the celery fine.
Remove the pan from the heat, stir in the blocks of scamorza, lemon zest, 1 tbsp lemon juice, celery and spinach.
Put the lid on the pan and let stand for 3 minutes.
Divide the risotto over 4 plates and put slices of scamorza on it.