Description
Very tasty and cheerful I got the risotto, and the carrots, but it gives such a rich color and great taste!!! Come on in and help themselves!!!
Ingredients
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Figure
1.5 cup
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Broth
5 cup
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Onion
1 piece
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Carrots
2 cup
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Dry white wine
1 cup
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Parmesan
1 cup
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Butter
3 Tbsp
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Olive oil
2 Tbsp
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Salt
-
Black pepper
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Sage
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Thyme
Cooking
For this recipe we will need 1.5 cups of Arborio rice of TM Mistral.
As well as 2 cups finely grated carrot and 1 clove of finely chopped onion.
In a skillet heat butter and olive oil. Add the onion and carrots, cook about 8 minutes.
Add the rice, mix well and cook for about 3 minutes, not forgetting to interfere.
Add dry white wine, stir and cook until absorbed wine.
Now add the hot broth, 1 Cup, stirring constantly, soup may need a little less or a little more. Season with salt and pepper. Cook for about 20 minutes, to obtain a sticky mass, the rice should be a little dovarenny, "al dente", i.e. by heart.
Remove rice from heat, add a Cup of grated Parmesan.
Mix well.
When serving, sprinkle with Parmesan cheese and thyme or sage.
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