Description
Rosenkohlrisotto. Honestly reviewed all of the proposed 100 recipes for risotto and a La risotto. Only one was with Brussels sprouts Lena-Charm, but cooking technology is not risotto. So with a light heart I offer you this delicious dish.
Ingredients
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Brussels sprouts
300 g
-
Figure
150 g
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Dry white wine
40 ml
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Broth
700 ml
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Onion
1 piece
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Olive oil
2 Tbsp
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Parmesan
40 g
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Ham
50 g
Cooking
Found on recipe Risotto with Brussels sprouts http://www.povarenok .ru/recipes/show/609 3/
Head cabbage clear from the upper leaves, wash, cut in half or into 4 parts. Peeled onions cut into cubes. Measure the required amount of wine, of rice. To prepare the broth.
In hot olive oil fry the onion until transparent,
Add to the onions and rice wine. All the time stir and watch as the rice absorbs the wine
Then gradually pour in the broth. As soon as the next portion of broth is absorbed, add the next, all the while stirring the rice.
After 10 minutes, when half cooked broth will be poured into the rice, add the Brussels sprouts. Stir and continue to pour the broth.
It took me almost 700 ml of broth. Salt in the rice was added because the broth is already salty. The whole process of connection of rice with the broth took me 20 minutes, then closed the pan with a lid and leave on low heat for another 5 minutes.
You can now turn off the heat in the cooked rice add the finely grated cheese (I had Grana Padano), mix well.
That's all. Served with thinly sliced ribbons of ham. In the finished dish a good sense of the individual grains of rice and cabbage turns out bissfest, as the Germans say. If you want a softer cabbage, cut it into 4 pieces.
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