I am back after a few days of absence from the blog ...
Today's recipe is that of a risotto I made last week and he managed very well:) Actually, I think make a good risotto (without using pounds of onions, which saves weight hiding the real taste of the ingredients) is a simple thing and can always get good results.
RISOTTO WITH ZUCCHINI
Ingredients (for 5 persons): 400 g of rice (preferably Vialone Nano) 3 medium sized zucchini, 1 clove garlic, 1.5 L of hot vegetable broth, 50 g soft cheese (or other soft cheese), water, oil, salt.
Preparation: Clean, neat and diced zucchini, pour a little oil in a large pot, place over heat and let brown the garlic of garlic. When the oil is hot enough, add the zucchini into cubes, fry for a couple of minutes, then pour as much water as needed to completely cover the vegetables and simmer until it is consumed all (if not the zucchini should still be well cooked, add water until they are soft).
Add the rice into the pot, let it roast a few minutes, then begin to pay the vegetable stock, one ladle at a time, gradually being absorbed by the rice, stirring carefully, making sure you it does not stick to the bottom.
When the risotto is ready, keeping the flame under the pot, stir in adding stracchino and stirring for a few more minutes.
Serve hot, sprinkled with Parmesan cheese to taste.
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