Description
The recipe for this risotto is taken from John. Oliver, little me revised to reflect our tastes, as well as Post. I offer on Your court tender risotto with spicy croutons, which can act as a garnish, and as a separate dish!
Ingredients
-
Figure
250 g
-
Water
1 l
-
Olive oil
4 Tbsp
-
The Apium graveolens Dulce
2 piece
-
Onion
1 piece
-
Lemon peel
1 piece
-
Chili
1 piece
-
Tomato
1 piece
-
Garlic
3 tooth
-
Salt
-
Bread
170 g
Cooking
Classic risotto from George. Oliver, you need to add 125ml vermouth and butter. But today, we are preparing a risotto for a post - a La Rus)).
Celery, onion cut into cubes and throw into a deep frying pan with hot olive oil. Who doesn't postwet - can add at this stage, butter (a piece of a walnut). Cook on low heat for 15 minutes, until vegetables soften, but do not let them brown
Add the rice and increase the heat. If You are postume - can now add the vermouth and stir risotto until then, until the aroma of the alcohol does not evaporate.
If vermouth is not added - begin to pour into the rice water (or broth). Diminish the fire. Add the water one ladle, stirring and waiting until it is completely absorbed before pouring the next portion. Add salt, pepper. Pour water (broth) by ladle, until the rice is ready. The rice must "keep in shape", but become soft and creamy
For the crackers I decided to use a different bread - took pieces of brown bread, and a rye loaf. Chile we eat is not very good, so I put the croutons in just half Chile
Grind in a blender bread, Chile pepper, lemon zest and garlic. At this stage John. Oliver proposes to add the anchovy fillets and a drop of oil, I suggest You add fresh tomatoes or tomato juice. I have juice, it is made of scrolled "real" tomatoes with salt and pepper
Remove the pan of risotto from the heat. Add each to a plate of crackers. They give such an interesting dish. If not postule - add grated cheese and butter.
Soft, silky risotto with lemon-garlic spicy crackers - it's something!!!
Leave a comment or a recipe review
Leave comments can only registered users.
Register, or Login if you are already registered.