Description
Italian risotto needs no advertising, and because of rice "Arborio" from "Mistral" it turns out deliciously creamy. The aroma of Basil will remind you about the coming of spring. The recipe is from one of the old numbers of the magazine "Simply delicious" I fooled around with it for yourself. It is a pity that this magazine is not produced! ( ( (
Ingredients
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Figure
300 g
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Onion
2 piece
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The Apium graveolens Dulce
2 piece
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Butter
1 Tbsp
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Olive oil
1 Tbsp
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Broth
450 ml
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Dry white wine
200 ml
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Parmesan
75 g
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Basil
2 sprig
Cooking
Onions and garlic peel. Onion cut into cubes, chop the garlic.
Celery wash, cut into small cubes.
In skillet, heat butter and olive oil and stew the onion, garlic and celery until soft (10 minutes)
Measure out 300 grams of rice.
Add the rice to the onions and celery. Cook stirring until transparent. Pour in the wine. Bring to boil and to evaporate.
Pour 150 ml of vegetable broth. Cook stirring constantly. Pour the broth as it is absorbed by the rice 2 more times.
Basil wash, shake off water and cut into strips.
Grate the cheese on a grater.
Stir into the finished risotto. Serve immediately.
Help yourself!
Bon appetit!
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