Description
Rice, long since brought to Italy by Venetian merchants became one of the cornerstones of Italian cuisine. Risotto (risotto, i.e. "little rice") — rice with all sorts of foods: meat, fish, mushrooms, berries, seafood, and cheese. And always with seasonings. Risotto is not an Italian version of pilaf, and certainly not rice porridge in Italian. Risotto is a special dish and it is cooked in a special way. With special rice, round, rich in starch, a variety of rice grown in the North of Italy. Most suitable for risotto, variety of rice varieties Arborio (Arborio). Offer you to plunge into the world of Italian cuisine.
Ingredients
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Figure
150 g
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Mussels
10 piece
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Pesto
2 Tbsp
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Cheese
50 g
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Dry white wine
100 ml
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Lemon
1 piece
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Onion
1 piece
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Garlic
1 piece
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Greens
1 piece
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Broth
400 ml
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Butter
50 g
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Chili
0.5 piece
Cooking
Let's start to cook risotto. Put the pan on fire and melt half of the butter (about 25 gr.)
Saute a little onion (just don't bring it to Golden state, let it be transparent), add half the garlic, stir and add the rice. Rice is better to take special - I took a variety Arborio from Mistral, which is perfect for risotto. Stir rice, making sure each piece of rice soaked in butter flavored with garlic.
Add about 50 ml of white wine. Stir, wait until the alcohol is evaporated and stays only taste wine - about 1-2 minutes.
Gradually, in small portions pour in the prepared fish stock. I had the broth from the boiling of seafood cocktail - I used it. Therefore, the rice sort of pinkish. Pour a little - about half a ladle of warm broth poured, stir the broth evaporates, add more and such, until the rice absorbs all the flavors and each piece of rice will not be enveloped in a creamy mass.
In parallel with the rice cooking mussels. In a frying pan ( or saucepan) pour the washed mussels, pour in 50 ml. of wine, half chopped onion, 1 tsp olivkovoe oil, about 25 g of butter, a wedge of lemon and a small piece of chili pepper ( who like spicier, can add more), some crushed by the hands of black olives (optional), put on fire, boil after boiling for 3-4 minutes.
Not opened mussels vicidial, keep the mussels warm. (The resulting sauce pour!)
Cheese RUB on a grater. Perfectly Parmesan. But we have it so very expensive - I took the Cheese of local production, which of course is vaguely reminiscent of real Cheese, but nevertheless it is solid and flavorful. Greens (parsley, green Basil - to your taste) finely chop. The amount of greens depends on your taste.
Our risotto is ready - it is soft and creamy, but each piece of rice clearly jitteriness and not turned to mush. Add to the pan with risotto grated cheese, parsley, about 2 tbsp ready-made pesto sauce and pour the sauce that was left from the mussels. Stir.
Spread risotto on a plate, put the mussels, sprinkle with a little cheese and herbs. To tell the truth - it turns out very tasty. And satisfying. And not hard to stomach. If you have sold out of mussels - you can safely replace them with shrimp. Bon appetit to You and your family!
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