Description
This is my first and definitely not the last risotto! After I tried it, I immediately asked myself: "how I used to live in peace without risotto?" The recipe is simple, and the dish turns out tasty and flavorful thanks to carmelitana Luke.
Ingredients
-
Onion
1 piece
-
Butter
10 g
-
Olive oil
10 g
-
Brown sugar
1 Tbsp
-
Vinegar
1 Tbsp
-
Figure
150 g
-
Onion
0.5 piece
-
Dry white wine
50 ml
-
Butter
10 g
-
Olive oil
1 Tbsp
-
Parmesan
30 g
-
Parsley
10 g
-
Salt
-
Black pepper
-
Cream
20 ml
-
Broth
600 ml
Cooking
First, prepare the caramelized onions. Onions clean, wash, cut into quarter-rings.
In a pan heat the olive and butter.
Add onion and on medium heat fry until soft, stirring constantly.
Add brown sugar, stir fry about two minutes.
Add balsamic vinegar and fry onions in about 5-8 minutes with constant stirring until slightly Golden brown. Caramelized onion is ready.
Cook risotto. Onions clean, wash, cut into cubes
And fry in olive oil until soft.
To the onions add the Arborio rice to the company "the Mistral".
Stir fry the rice until it absorbs all the oil.
Pour in dry white wine and cook the rice on medium heat until wine is completely absorbed.
Now add small portions of very hot broth, stirring constantly. The rice should not be digested, and to be a little hard in the middle.
Add the cream, grated Parmesan cheese, salt, ground black pepper, butter and caramelized onions (leave a little caramelized onion to decorate the finished risotto).
Risotto is mixed well, remove from heat.
Cover with a lid and leave for approximately 2 minutes. Serve the risotto garnished with the caramelized onions and chopped parsley. Bon appétit!
Leave a comment or a recipe review
Leave comments can only registered users.
Register, or Login if you are already registered.