Description
Do you love risotto? I am a very! 've wanted to cook this recipe and the case was presented. I think that this risotto is not ashamed to serve on the holiday table.
Ingredients
-
Figure
200 g
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Zucchini
2 piece
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Shallots
2 piece
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Feta
100 g
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Broth
1 l
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Dry white wine
100 ml
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Hazelnuts
100 g
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Olive oil
3 Tbsp
Cooking
For the risotto we need Arborio rice brand "Mistral".
Shallots finely chopped, fry in olive oil (2st. l) until Golden brown, add the rice and continue to cook another 3 minutes, stirring constantly.
Add the wine and wait until absorbed, then ladle the broth over again to wait until absorbed and so add in a ladle until all the broth. Then cook the rice on medium heat for 18 min.
While preparing rice, zucchini cut into small cubes.
Fry them with the remaining tablespoon of olive oil for 8-10 min. they Need to not turned into porridge, and remained intact.
Mix zucchini with feta.
Grind hazelnuts in processor. I have it a little dried in the oven, but this is not necessary.
Add the hazelnuts to the finished rice and stir. The rice should have a creamy consistency.
For serving I used a special circle. On the bottom lay a layer of risotto with hazelnuts.
Then a layer of zucchini with feta. And finish with a layer of risotto. Serve warm.
Bon appetit and happy holidays!
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