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Moroccan risotto
🇧🇷Brazil
•View in original language
(Português)
1 hour(s)
04 servings
Tatah Cardoso
@tatahcardoso- Ingredients
- Recipe
- Chilled unsalted butter120 g
- Diced onion15 g
- Arborio rice350 g
- Dry white wine100 ml
- Light vegetable background1.1/2 l
- Tomatoes concasse4 unit(s)
- Chopped Mozzarella20 g
- Crushed or grated garlic cloves2 unit(s)
- Chopped green onions50 g
- Olive oil30 ml
- Brazil nuts50 g
- Freshly grated Parmesan cheese50 g
- Salt and Black Pepper0 to taste
- Basil leaves0 to taste
- In a wide-bottomed pan, melt 20 grams of butter and sweat the onion.
- Add the rice and toast until the beans are well coated in butter and hot. Add the white wine and let it dry completely.
- Add a quilt with a light base, stirring constantly. when it dries, add another ladle, and so on, stirring constantly, until the rice is al dente.
- Meanwhile, in a medium skillet, place 30 ml of oil and add the garlic and tomatoes, sautéing them (about 3 minutes). Add the risotto pot, adjust salt and pepper. Add the green onion
- Remove from the pan from the heat and add the remaining butter, the Parmesan cheese, and the mozzarella, stirring until incorporated. Add the walnuts, assemble and finish. Serve immediately, with the basil leaves on top.
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