Description
Rice, nuts, cheese, wine – a good combination. Unusual thing about it was that the wine in this recipe the risotto is red. Could not resist – made. And did not regret!
Ingredients
-
Figure
250 g
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Leeks
1 piece
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Shallots
2 piece
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Dry red wine
180 ml
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Broth
500 ml
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Olive oil
2 Tbsp
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Cheese
60 g
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Walnuts
60 g
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Salt
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Black pepper
Cooking
For this dish we need fresh chicken broth. The broth should be hot.
Take the rice Carnaroli. This figure – a champion of the content of starch among the varieties of rice for risotto. Not to wash off starch, rice is not washed. Just measure out the needed quantity.
Peel the shallots and leeks. Both onion finely shinkuem. Shred the cheese on a small grater. Chop nuts coarsely, or just break into pieces.
Heat oil in a large frying pan. Arrange the onion and stir fry it for 3-4 minutes until soft.
Add to the onion Fig. Stirring occasionally, cook the rice with the vegetables for about 5 minutes on low heat until the rice is slightly transparent.
Add to the pan with 90 ml of red wine. After the rice absorbed the wine, add half of chicken broth. Cook, occasionally stirring the rice and vegetables, adding the broth until then, until the rice is very soft on the outside, but a little harsh on the inside.
In the risotto, add the remaining 90 ml of wine, mix and remove from heat. Then add half of cheese and salt to taste.
Decompose the dish on plates...
... sprinkle cheese, nuts and ground pepper... eat immediately – delicious!
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