Description
This is my first experience of cooking this dish. I loved it! Fragrant, viscous, delicious and satisfying!
Ingredients
-
Figure
300 g
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Dry white wine
100 ml
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Butter
20 g
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Olive oil
2 Tbsp
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Salt
-
Allspice
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Broth
1 l
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Zucchini
1 piece
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Green onions
0.5 coup
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Cheese
3 Tbsp
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Paprika sweet
1 tsp
Cooking
Varieties of rice suitable for making risotto: Arborio, Carnaroli and nano vialone.
In a pan heat the olive and butter and fry the rice until it becomes translucent and has absorbed all the oil.
Pour dry white wine and cook the rice on medium heat until wine is completely absorbed. Now you need to add small portions of very hot broth, stirring constantly. The rice should not be digested!
Add cream cheese and gently RUB.
Add salt, pepper, paprika,
diced zucchini and chopped greens.
Cook the risotto for another 10 minutes and turn off the fire. Give brew and bites, leaving for 10 minutes.
To put it in a Cup, compacted and
flip onto a plate. Decorate and serve.
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