White cheese and leek risottos

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White cheese and leek risottos

Name: White cheese and leek risottos
Prep time: 30 min
Total time: 30 min
Yield: 10 Porções
Ingredients: 2 cup Water; 1 teaspoon Salt; 1 tablespoon Butter; 150 mg Minas Cheese; 50 mg Garlic; 2 tablespoon Olive oil; 1 unit(s) Egg; 1 cup Breadcrumbs; 200 ml Oil; 1 tablespoon Fresh herbs; 1/8 teaspoon Black pepper; 3 cup Wheat flour

🇧🇷Brazil

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View in original language

(Português)

30 min(s)

10 servings

Clarice Ledur

@clariceledur

Ingredients
Recipe

Water2 cup
Salt1 teaspoon
Butter1 tablespoon
Minas Cheese150 mg
Garlic50 mg
Olive oil2 tablespoon
Egg1 unit(s)
Breadcrumbs1 cup
Oil200 ml
Fresh herbs1 tablespoon
Black pepper1/8 teaspoon
Wheat flour3 cup

Crush the white cheese
Finely chop the garlic
Fry in a hot skillet with a little extra virgin olive oil.
Mix the leek and cheese
Season with salt, pepper and herbs. Reserve
In a heavy-bottomed pan, add the water, butter and salt.
When boiling, add the fRibh in a single addition, off the heat.
Return the pan to the heat and stir well to obtain a firm mixture, without lumps.
Place the dough on a bench. Cool a little and knead
Open with a roller and use hoops to cut
Use all the dough, opening the surplus until you finish
Stuffing with white cheese
Join the ends.
Dip the risoles (pastels) in the beaten egg and then in the breadcrumbs
Fry in hot oil

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White cheese and leek risottos

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