Description
Not all rice side dishes can be called a risotto. On the website there are lots of dishes called risotto, but only a few special cooked with Arborio rice and his little tricks. Represent on your court the option saffron risotto, green asparagus and cherry tomatoes.
Ingredients
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Figure
350 g
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Asparagus
500 g
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Onion
1 piece
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Saffron
1 g
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Butter
80 g
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Parmesan
80 g
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Salt
-
Cherry tomatoes
250 g
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Water
1 l
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Sugar
-
Black pepper
Cooking
Fresh green asparagus, wash and cut the bottom of the stem, the hard part, about 3 cm.
Cut the asparagus into 2-3 pieces.
Boil water. Add salt, 0.5 tsp. sugar and 1 tbsp butter. Plunge the asparagus into boiling water and cook for 7-8 minutes.
In a pan with 2 tbsp butter add chopped onion, a little stew.
Saffron pour a small amount of water.
In a pan with onions add the rice. The fire does not increase. Stew the rice with the onions, stirring for a few minutes.
Pour a glass (200 ml) of water or broth (dry white wine as an option). The rice need to constantly stir, until it has absorbed all the liquid.
Add water, diluted saffron. And gradually pour the remaining water (broth). Stirring occasionally, simmer for 10 mins until risotto is not prohibited creamy consistency.
Cherry tomatoes are scalded with boiling water and peeled (I put them in boiling water with asparagus).
To risotto, add some butter (about 2 tbsp) and grated Parmesan.
Add the asparagus (pre-strained) and cherry tomatoes.
Mix gently and serve immediately.
Bon appetit! Closest in composition to the recipe from swiss sana, add option.
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