Description
Risotto is a versatile dish, classic Italian cuisine. Depending on the ingredients it can be as homemade and very tasteful. Ingredients for risotto can vary, but the cooking method is always the same. Today I want to offer you a very summer risotto with green peas and mint. This is a classic combination and it is incredibly successful! Rice turns creamy, velvety, green peas creates taste and mood, and a little bit of mint adds flavor and freshness. For this dish the broth is very important, definitely tasty cheese, high-quality rice of certain sorts. And also the many important and cooking appliances. But all these costs are worth it! As far as I know, Italians eat risotto as a first course. It can be served as a side dish.
Ingredients
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Figure
1 cup
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Butter
1.5 Tbsp
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Olive oil
3 Tbsp
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The Apium graveolens Dulce
3 piece
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Carrots
1 piece
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Onion
1 piece
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Greens
1 coup
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Salt
1 piece
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Black pepper
1 piece
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Parmesan
3 handful
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Green peas
200 g
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Mint
0.25 coup
Cooking
The first thing you need to cook the broth. For this risotto, I suggest using vegetable broth, but chicken is also good. So, put in a pan celery, onion, carrot and herbs. Fill with water and put over high heat, cover with a lid. When the water boils, reduce fire, salt, and pepper, cover with lid (but do not close completely) and tormented for 30-40 minutes.
Another deep skillet, heat and melt in it butter and olive oil.
Measure out the required amount of rice
Add it to the butter and fry slightly, about 1-2 minutes. I was making risotto without wine. But if you want to add it, it should be done immediately after roasting. When the wine is completely absorbed into the rice, you are ready for further cooking.
Add a few ladles of hot broth, cook over low heat, stirring constantly. For convenience, place the sieve directly into a saucepan with the broth. Shcherbinaite soup strainers, then you get a clean broth, not pouring it into another bowl.
Continue cooking, gradually infusing the broth until the rice is completely ready. It is supposed to be creamy but not overcooked.
To finished rice, add grated Parmesan or another hard cheese. Stir.
In a blender mix the peas and mint. If you, as I have frozen peas, then it must first be thawed. Use only the mint leaves.
Smooth bright green puree with fresh mint flavor.
Put the resulting puree to the risotto.
Gotta bring it in risotto, to obtain a homogeneous texture.
I propose to file this risotto with baked bacon. For cooking preheat the oven to 220S. Bacon put in a baking form and bake for 5-7 minutes, until it will become Golden and slightly crispy.
Ready put the bacon on a paper towel to get rid of excess fat.
In a plate place the risotto, garnish with mint leaves, thinly sliced Parmesan cheese and bacon.
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