The popular Italian dish - risotto - in some kind of analogue of the pilaf. Risotto can be as basic or complex as you want. The main rule requires constant stirring and risotto should not prepare in advance.
INGREDIENTS
- 200g wild mushrooms
- 1 onion
- 2 zucchini (young)
- 150 g butter
- 300 grams of rice (round)
- 200 ml of white wine (dry)
- 2 sprigs of basil
- 100 g grated cheese
- salt
- ground black pepper
COOKING
1. Wild mushrooms thoroughly washed and clean. Fold in the pan, pour 1.5 liters of water and simmer for 1 hour. Broth strain through cheesecloth and collect. Large mushrooms cut.
2. Onion peel and finely chop. Courgettes wash, dry, and then, without clearing, cut in half lengthwise and cut into not very thin slices.
3. In a skillet melt 70 grams of butter and brown the onions until golden brown. Add zucchini and stir fry. Courgettes shift into another bowl.
4. The remaining butter in a saucepan and add the melt. Add rice and cook, stirring constantly, for 2 minutes. Pour dry white wine and simmer for 7 minutes.
5. Gradually, 1 ladle add about 800 ml of mushroom broth and keep on low heat until cooked rice. With sprigs of basil leaves and chopped break.
6. Add the chopped basil with rice, mushrooms and zucchini. Risotto mix gently and heat. Before serving, sprinkle with grated cheese and garnish with basil.
Комментариев нет:
Отправить комментарий