Italian cuisine: risotto "Primavera"

Risotto is a classic Italian dish.Traditionally, it is served on a par with the paste after the antipasti and to major hot dishes.In general, there are many of his recipes and each chef can always fantasize a bit and offer its own version.However, there are some rules that need to be observed.

First, success depends largely on the type and quality of rice.The best option - rice varieties karnorolli.Or - Arborio (his grain little larger).They contain the required amount of starch, which gives the finished dish a distinctive creamy texture.

Secondly, rice can not cook too long.That is why, by the way, some cooks use Arborio variety that the taste is always a bit undercooked, no matter how much time it was prepared.

Third, while you make the risotto, it must be stirred often - with only a wooden spoon.Finally, pour in the broth should be gradually (it is better not to be lazy and prepare a natural).

way, many gastronomic nuances associated with this dish, due to culinary specialties of Northern Italy.For the first time the risotto was cooked in Lombardy - the northern region, where traditionally grown Italian rice.It is in the Lombardy region in the risotto began to add butter, which is then entered in the classic recipe.An exception is made only for the meatless dishes, as well as risotto with seafood and fish.

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You will need:

- 360 grams of rice Arborio
- 20 g onion
- 60g carrots
- 60 g petiolar celery
- 40 g fennel
- 40g cauliflower
- 60g mushrooms
- 100g zucchini
- 60 grams of fresh green peas
- 160 g fresh tomatoes
- 20 grams of spinach, basil, parsley
- 80 ml olive oil
- 200 ml dry white wine
- sea salt, freshly ground white pepper, a pinch of saffron

for vegetable broth : 1 large carrot, 1 onion, 1 celery stalk, 1 fennel, 1 bay leaf, 40 g parsley


Cooking broth.Coarsely chop the peeled carrots, onions, fennel and celery.Place the vegetables in a pan, pour 2 liters of cold water.Add the bay leaf and parsley.Bring water to a boil, then reduce heat and simmer the broth about a half hour, until the liquid is boiled down by half.Strain.

When the broth is cooked, prepare the vegetables directly to the risotto.Celery, carrots, fennel and zucchini cut into small cubes.With a knife, remove the top layer of mushrooms with caps.Incidentally, mushrooms in a recipe can be replaced with chanterelles.

Divide the cauliflower into florets.Vegetable Risotto can also be prepared with broccoli, artichokes, Brussels sprouts.

fresh parsley leaves to disassemble.Coarsely chop the basil leaves and fresh spinach leaves, pre-rinse thoroughly with sand - spinach is better not to wash in running water, and in a container filled with cold water.

When cooking risotto is important to consider the processing of the individual ingredients.Therefore, it has not turned so that the vegetables are cooked and rice digest, you need to pre-boil the carrots, celery and fennel -Place the vegetables in a separate pot, pour boiling water and cook for 3 minutes.Then add the cauliflower and cook for another 3 minutes.

Meanwhile, in the heated skillet or saucepan with a thick bottom and high walls pour the olive oil over high heat and saute until golden brown onion, finely diced.Add the rice and stir fry with the onions for 2 minutes.

Pour in dry white wine and continue to interfere with risotto, evaporate it until a pair of alcohol evaporate, about 2 minutes.Adding wine - is a mandatory step in the preparation of risotto.It gives the dish extra flavors.In a skillet with a slotted spoon Put rice cooked and finely chopped carrots, celery, fennel, and cauliflower.

Mixing rice, add the mushrooms, zucchini, peas and spinach leaves.Then pour half the broth and, stirring occasionally, cook for about 10 minutes.During cooking, add the broth portions, making sure that the rice was cooked constantly, but to the end of cooking the risotto was too much liquid.

Tomatoes scald with boiling water, cool.With a knife, remove the peel them, remove the seeds and cut the flesh into small cubes.Concase tomato, parsley and basil, add the rice and stir.Sprinkle with freshly ground pepper and sea salt, which can also be crushed in a mill for pepper.

cook for another 2 minutes.Add the saffron.Stir and cook for another 3 minutes, while in any case uncovered a saucepan lid.Rice should cook until readiness "al dente" (slightly firm in the center of the grain).Serve the risotto needed immediately.Before serving, add the butter and grated Parmesan.

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