Risotto Primavera (Risotto Primavera)

Description

So making risotto in the family of my friends (she's American, he's Italian). I suggest to You this gentle, creamy fusion of traditional Italian cuisine in the American manner.

Ingredients

Figure

300 g
Olive oil

2.5 Tbsp
Garlic

1 tooth
Wine white semi-dry

120 ml
Broth

800 ml
Salt
Black pepper
Carrots

0.333 cup
Zucchini

0.5 cup
Broccoli

0.333 cup
Cauliflower

0.333 cup
Dutch cheese

70 g
Basil
Butter

1 Tbsp
Spices

Cooking

First, prepare and cut in small dice the vegetables - onions, carrots, zucchini, broccoli and cauliflower.

In a small saucepan, heat 0,5 tbsp olive oil and add onion,

In that moment, when the onions become translucent and carrots

After a couple of minutes the rest of the vegetables. Keep on heat for another 2-3 minutes. Then remove from the heat and set aside.

Start making the risotto. In the remaining hot olive oil fry the slightly crushed garlic clove and a sprig of rosemary. Then we don't need them.

Add rice (I took the classic rice used to cook risotto varieties Arborio) and stir.

In that moment, when there is a pleasant nutty smell, add the wine. And from this moment be ready to interfere with our risotto constantly.

After 1-2 minutes the rice will absorb the wine and a spatula will leave on the bottom traces.

Pour 200 ml of hot broth, add a good pinch of salt and stir until the rice again absorbs the liquid. In fact, instead of broth you can use water. As long as she was hot. Don't forget about the rice grain separated from the total mass and clinging to the walls of the cookware. They definitely need to go back! If this is not done, the finished dish will be caught unprepared grains, and the Italians call this dish "risotto the lazy chef".

The spatula again leave footprints it's time to add another 200 ml of hot broth.

When absorbed the second part of the broth, you can add cooked us vegetables and 200 ml of broth. We already know at what point)))

Add the last part of the broth and a pinch of salt. Forgive me, the Italians and You, dear cooks, but I could not resist - and instead this portion of the salt added 1 tbsp of soy sauce. Well no idea I rice without it! And I know the tastes of their - still would have added to the finished dish ( to attack Slippers ready)

Now the rice is almost ready, al dente, as they say. Add grated cheese, Basil leaves and butter. If it turns out too thick, it is allowed to pour a little water to loosen the risotto. As I explained to the connoisseurs of European cuisine, risotto should not sit in the plate, it must fill it (the literal translation).

Comments and reviews

Leave a comment or a recipe review