Description
This is a universal recipe of "RISOTTO" - the same principle can be cooked this tasty dish with any vegetables, mushrooms, seafood...
Ingredients
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Figure
300 г
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Asparagus
250 г
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Green peas
300 г
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Broth
500 г
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Onion
1 шт
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Butter
40 г
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Dry white wine
150 г
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Pepper white
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Cheese
1 ч. л.
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Cream
50 г
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Tarragon
1-2 ч. л.
Cooking
Products...
In the boiling broth (salted) to boil the asparagus (12 min.), to postpone to a plate;
in the same broth boil green peas (3 min.), to postpone to a bowl; save broth.
Luchek finely chop, grate cheese,
in melted butter cook the onions, tarragon; add wine, precipatate.
Add rice, white pepper and saute over low heat for 3-5 minutes, stirring constantly;
add 1/2 of broth and cook, stirring constantly, until the liquid is absorbed; add the rest of the broth (1/2).
When the rice acquires the consistency of a viscous porridge (about 8-10 minutes), add cream and cheese, stirring constantly;
add the vegetables, stir gently, cover, turn off the heat, and infuse for about 5-10 minutes before serving.
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