Prepare vegetable stock with mixed vegetables such as carrots, onion, celery and tomato. Once ready, set it aside, it will be used for cooking the risotto.
Meanwhile, fry the finely chopped onion and garlic clove in oil in a saucepan. Clean the strigoli by removing the stalks, chop them roughly and cook them on a low heat with a pinch of salt in the saucepan for about 10 minutes until wilted.
Add the rice and let it toast for 2 minutes, deglaze with the white wine and continue cooking, basting with a first ladle of stock. Stir often and add hot stock a little at a time when necessary.
When cooked, after about 20 minutes, adjust the salt. For an even tastier risotto, season to taste with parmesan or local pecorino cheese and a pinch of pepper. Excellent when accompanied by a good glass of white wine!
Photo Credits: Nevio Ronconi
