Description
When it comes to dishes that can help a modern housewife in the conditions of the busy pace of life, for me one of the first in the list of such recipes is RISOTTO! The risotto is cooked in less than half an hour... And varieties of this dish give a vast field for imagination! The main thing is to learn the "basic recipe" cooking risotto, well, everything else is a matter of Your taste...
Ingredients
-
Figure
200 g
-
Zucchini
2 piece
-
Onion
1 piece
-
Salmon
100 g
-
Broth
1 l
-
Olive oil
2 Tbsp
-
Butter
1 Tbsp
-
Dry white wine
100 ml
-
Salt
1 g
-
Black pepper
1 g
-
Thyme
3 sprig
-
Dill
1 sprig
Cooking
First, put a pot of broth on the stove. The broth should always be on the stage of boiling during the whole cooking time of the risotto. AKDN prepare the vegetables: onion chopped, zucchini cut into half rings (if large) or slices (if small).
In the pan where you will cook the risotto, heat the olive and butter. Put in a pan the onion and saute until soft. Not roast! Stirring occasionally, cook onions for 3-4 minutes until it brightens (if gets too brown, you can add half a ladle of broth).
Add the chopped zucchini to the onions. Fry another couple of minutes.
Add vegetables to the rice - the rice is NOT pre-rinse!!! Stir and let the rice out of vegetables for 1-2 minutes.
Increase the heat and pour the wine. Stir and let it evaporate...
Add hot (!) the broth and cook the risotto on medium heat for about 16-18 minutes, until the rice is tender, continually adding the broth, as the liquid will evaporate!
Slice of salted salmon. 5 minutes before end of cooking the risotto add the fish to the rice.
Stir, season with fresh chopped dill and (or) the leaves of thyme. Add salt (little) and pepper to taste!
Again mix well and remove from heat. Serve the risotto immediately, hot!
Leave a comment or a recipe review
Leave comments can only registered users.
Register, or Login if you are already registered.