Description
Risotto (ital. risotto), means "little rice". For the risotto use a round rich in starch rice varieties of Arborio. In this risotto it is necessary to achieve uniform "yield" ready meals (Italians call this all'onda — the wave) and removesthe consistency.
Ingredients
-
Figure
2 handful
-
Spinach
1 coup
-
Arugula
1 coup
-
Parsley
0.5 coup
-
Green onions
1 coup
-
Lemon
1 slice
-
Olive oil
2 Tbsp
-
Butter
3 Tbsp
-
Cheese
100 g
-
Broth
500 ml
-
Garlic
2 tooth
-
Salt
0.5 tsp
Cooking
Olive oil mixed with butter in a saucepan with a thick bottom.
Onion (white part) cut into circles, young garlic press with a knife ( no brush).
A mixture of olive oil and butter bariven onion and garlic until soft.
2 cups of Arborio rice
Pour into a saucepan the rice, stir with a spatula so that the oil enveloped grains of rice for 2-3 minutes.
Add hot vegetable broth (can be chicken broth). Mix up neatly. As required dobavlaet liquid again. Do not forget to stir. Add salt to taste.
Spinach, arugula, green onions opolaskivanie cold water, dry on a towel, cut with a knife.
In a frying pan over low heat heat butter, add the greens.
The greens should be soft, do not overdo it) Squeeze a slice of lemon. Season with a little salt.
On the plate put the rice, greens, cheese. Decorate with parsley and lemon wedge. You can file a dish more traditionally and mix the rice with the herbs, season with butter and grated cheese. But I like when everything separately, it's a matter of taste) Bon Appetit!
Leave a comment or a recipe review
Leave comments can only registered users.
Register, or Login if you are already registered.