Description
Risotto is something between mushy porridge and soup, which had boiled away all the liquid. It's not even a dish, but a way of cooking rice – by understanding the basics of risotto, you can change the recipe according to your wish, taste and the available ingredients in the fridge. At your request, risotto can be easy hearty vegetarian or meat, spicy or very sweet, loose, or watery. This dish changes with your mood. Would you like to eat today risotto flavored with saffron and delicate mini octopus? Offer you another option of the many available. Not only in different regions of Italy, but even each family has their own preferred method.
Ingredients
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Figure
150 g
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Onion
70 g
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Seafood
150 g
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Olive oil
4 Tbsp
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Butter
2 Tbsp
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Saffron
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Dry white wine
100 g
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Broth
500 ml
Cooking
Cook wine, olive oil, rice and cut a medium onion.
Warm up on Skovorodka olive oil, add the butter. Put first onion, fry a little (not like I get distracted a little bit) and add washed rice. Fry for 2-3 minutes until, until the rice becomes transparent.
Add to the rice a pinch of saffron.
Pour 100 ml. of dry wine and, stirring, cook the rice until all the wine is absorbed. Then boil the fish broth and boiling pour it on the ladle and wait till the complete evaporation of liquid. Again pour one ladle of the boiling broth and wait... and so until then, until the rice is cooked. It took me exactly half a liter of broth.
Unfreeze sea cocktail, with whom he frozen. Or a quick catch, clean, free from folds mussels and wash.
Put the seafood in the rice and cook for 3-5 minutes.
Then you can submit. I put risotto on the plate through a ring and decorated salads of radicchio (or radichio) and Korn. It is already possible to invite to the table. Don't forget to decorate the dining table with attributes come in the spring. I have fresh Chinese garlic and a sprig of fragrant black currant. And, of course, I hope that you will find the traditional glass of red or white wine.
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