Risotto with cheese, onion and garlic
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Risotto is made from special varieties of rice with a high starch content, such as arborio.
This rice absorbs a lot of liquid and the dish turns out to have an interesting creamy texture. And shallots, vegetable broth and Parmesan give it an even more interesting taste.
Ингредиенты
Arborio rice - 190 g
Shallots (or small onions) - 130 g
Garlic - 1-2 cloves
Parmesan cheese (or any hard one) - 60 g
Vegetable broth (hot) - 1 l
Dry white wine - 180 g
Salt - 1/2 teaspoon
Ground black pepper - on the tip of a knife
Butter - 45 g
Рецепт
1. Prepare the necessary products. I use vegetable broth, but you can also use chicken broth. Bring the broth to a boil. Grate the Parmesan cheese on a fine grater.
2. Peel the shallots and garlic. Cut the onion into small cubes, finely chop the garlic.
Heat 25 g of butter in a frying pan, add chopped onion and garlic. Stirring, fry until the onion is translucent, while avoiding browning the onion and garlic.
3. Add rice to the onion (no need to rinse) and, stirring often, fry for 3-4 minutes over medium heat. The rice should turn white.
4. Pour in white wine and, continuing to stir, cook over medium heat until the wine is completely absorbed and partially evaporated.
5. Pour in 250 ml of vegetable broth and continue cooking the risotto, stirring the rice frequently with a wide spatula.
6. Some of the liquid will be absorbed into the rice, some will evaporate.
7. Pour in another 250 ml of broth and cook, stirring frequently, until the broth is absorbed.
8. Next, as it is absorbed, add the broth in smaller portions, 100-150 ml each. The result should be a creamy mass (the rice grains retain their shape to a greater extent, become soft and tender).
9. Remove the pan from the heat. Add salt, ground black pepper, remaining butter and grated Parmesan.
10. Mix everything. Serve the risotto immediately.
11. Bon appetit!