Dance Solo Costumes For Contem

wine sauce Vegetable Risotto

Whole kitcken in Salt Proposal for the month of June we invited to prepare a classic Italian traditional food, a vegetable risotto.


Ingredients: 400 gr

• arboreal rice
• 1 and 1 / 2 l chicken broth
• 125 gr.
• butter 2 onions chopped fine
• 2 cloves garlic, finely chopped 150 gr
• . chopped carrots.
• 100 gr.
• green asparagus 100 gr.
• green beans 100 gr.
• peas 3 tablespoons fresh herbs (parsley, chives, basil, mint, ...) optional (I did not put)
• 150 ml. dry white wine
• the 8th gr. freshly grated Parmesan
• salt and freshly ground black pepper.
  

Preparation: First

will heat the broth and keep warm without allowing it to boil. While we will be chopping vegetables and leave prepared. The smaller the chop will give more flavor to the risotto.

Melt half the butter in a saucepan and AddMore the garlic and onion. We left a little and add to carrots. What we fry everything together for about 5 minutes. Add the rice and sauté 1 minute. Pour the wine and boil down.

Add the broth slowly, stirring carefully and waiting for the rice drink almost all the broth before adding more liquid. No bubbling boil and let it stay dry.

After 5 minutes add the green beans, asparagus and peas and let it be cooking, adding broth as needed, until vegetables are tender and the rice creamy but al dente.

spiced, incorporate the remaining butter and herbs (I did not use) and stir gently. Add the cheese and stir again. Cover the pan and let rice settle a couple of minutes.

This is the first challenge of Whole Kitchen with which I have greatly enjoyed and learned a lot of facts about the risotto. I'm waiting impatiently for the second and above all, see all the delicious risottos you prepared in your kitchen, each with no personal touch.

Carpe Diem!