Description
Risotto is one of the most popular Italian dishes. Risotto is something between mushy porridge and soup, which had boiled away all the liquid. Offer delicate creamy carrot risotto.
Ingredients
-
The juice of a freshly squeezed
100 ml
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Broth
100 ml
-
Figure
100 g
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Dry white wine
50 ml
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Onion
100 g
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Butter
30 g
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Cream
50 ml
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Parmesan
30 g
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Water
1.5 cup
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Salt
-
Black pepper
-
Parsley
Cooking
Carrots wash, peel, cut and with the help of juicers get fruit juice.
In a saucepan pour fresh carrot juice, chicken broth (recipe can be found on the website), water, bring to boil. And leave on a hot plate.
Bow clean, cut into small cubes. In a pan melt the butter and fry the chopped onion until transparent.
Take Fig. For the risotto it is preferable to take the "Arborio". Fry the rice in butter, stirring constantly, for a few minutes. The rice should become as it were transparent.
Add to the rice, dry white wine.
Stir the rice until the wine is evaporated.
Pour a ladle of hot carrot juice with the broth. Continue to stir on low heat.
Add salt, freshly ground black pepper. Add the carrot juice with the broth as it is absorbed into the rice. Cook 17 minutes. Risotto must be constantly stirred over a slow fire.
In the finished risotto, pour the cream, put the grated (I finely chopped) Parmesan.
Gently stir risotto.
Serve immediately hot, decorate with parsley sprigs. Bon appetit!
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