Description
Very delicious and fragrant risotto with a pleasant acidity. Slightly changed the recipe of Julia Vysotskaya, very happy with the result. )))
Ingredients
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Figure
250 g
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Broth
1.5 l
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Butter
2 Tbsp
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Olive oil
2 Tbsp
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Onion
1 piece
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The Apium graveolens Dulce
1 piece
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Yolk egg
1 piece
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Cream
50 ml
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Cheese
100 g
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Lemon
1 piece
Cooking
Here's the original products, except butter and broth. Rice for risotto is usually used Arborio, but I had a Japonica, it is also round. Originalnomu cheese recipe - cheese, but I used regular cheese.
Finely chop the onion and celery and fry in a pan heated with olive oil and butter until transparent Luke (5-6 minutes).
Then pour back the rice, stir and leave the lid on for 1-2 minutes.
Gradually, one ladle, add the broth.
Mix the yolk, cream, grated cheese (leave a piece of cheese), lemon zest and the juice of half a lemon. Add to the risotto when the rice will be ready, it took me 18 minutes. Stir and after a minute remove from heat.
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