Description
Without hesitation, say that this is probably one of the most delicious risotto I have ever tasted - the flavor of the smoked eel and the delicate sweetness of green peas - it's a miracle
Ingredients
-
Figure
150 g
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Acne
150 g
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Cherry tomatoes
15 piece
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Trout
600 g
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Onion
1 piece
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Olive oil
3 Tbsp
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Chives
-
Salt
1 tsp
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Green peas
100 g
Cooking
Start cooking risotto with cooking broth - then wash the slave, remove the gills and fill with water (1 liter), bring to a boil, remove the foam, add salt and diminish the fire. Cook for another 30 minutes, filter - we only want the broth.
Also we need to use Arborio rice from TM Mistral
Onions finely chop and fry until Golden transparent color in olive oil
When the onion becomes transparent, add the rice, heat until transparent of rice - that they have absorbed the oil
That's what they should be
Next, pour half of the broth, and in any case not stir, wait until the broth is absorbed
In 7-9 minutes it will be absorbed
Add green peas
And half the remaining broth, stir
Prepare acne - I had it sliced
- I removed the bone and broke into large slices (several slices aside for decoration)
After soaking broth add the chopped cherry tomatoes, eel and the rest of the soup, bringing until cooked al dente (as soon as absorbed the broth) and serve
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