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Рецепт Risotto Primavera
by Global Cookbook

Risotto Primavera
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  Порций: 6

Ингредиенты

  • 225 gm each of asparagus peas green beans and zucchi
  •     sea salt and freshly grnd black pepper
  • 1 lt chicken stock (qv)
  •     medium red onion peeled and finely minced
  • 2 Tbsp. extra virgin olive oil
  • 300 gm risotto rice
  • 75 ml extra dry white vermouth
  • 100 gm butter
  • 175 gm parmesan freshly grated

Инструкции

  1. Cut off the tips of the asparagus and chop the spears and the beans into 2.5cm pcs.
  2. Pod the peas.
  3. Cut the zucchini lengthways into four and slice to the same size as the green beans.
  4. Take half the vegetables and blanch in plenty of boiling salted water.
  5. Heat the chicken stock and check for seasoning.
  6. In a large heavy bottomed saucepan cook the onion in the extra virgin olive oil till sobt but not brown about 10 min.
  7. Add in the rice and stir for 2 min to coat completely with oil.
  8. Add in sufficient warm stock to cover the rice and cook gently adding more stock as it is absorbed. Season with salt and pepper.
  9. After about 10 min add in the uncooked vegetables stir and add in more stock.
  10. Cook for a further 5 min.
  11. Pour in the vermouth and stir then add in the blanched vegetables the butter and the cheese taking care not to overstir.
  12. The risotto should be moist and creamy.
  13. Check the seasoning and serve with more grated parmesan.
  14. As these vegetables are so young we add in half of them at the very end to emphasise the fresh taste of spring
  15. Serves 6