Description
've wanted to cook risotto, and here all has converged - and the broth, and the perfect recipe Gordon Ramsay, and rice for the risotto on the shelf. A lovely summer lunch!
Ingredients
-
Figure
250 g
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Broth
1 l
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Butter
20 g
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Olive oil
20 g
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Eggplant
1 piece
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Red onion
1 piece
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Tomatoes in own juice
250 g
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Shrimp
100 g
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Parmesan
60 g
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Capers
30 g
Cooking
Slice the eggplant and the onion into cubes, put in a pan with olive oil. Cook for 10 minutes.
In a deep frying pan, melt the butter and add the rice. To cook rice in butter until it becomes transparent. (7 minutes)
In the original recipe after that, the rice poured white wine (150-200ml), I did a soft risotto, therefore, limited to chicken broth. You enter the broth 1 ladle, waiting until the rice absorbs the moisture and enter the following ladle. The process is very reassuring!)))
To the eggplant add the capers and the tomatoes in their own juice.
And cleaned and thawed shrimp.
Try the rice if it is dense, but not a squeak on the teeth, enter the tomato-shrimp dressing. Once the rice a little stew (about 5 minutes), enter the grated Parmesan.
Parmesan cheese stir until smooth, leave a little for serving.
That's all! Worth to cook risotto, to understand the difference between conventional rice and rice in the broth!)))
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