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Cherry tomato and parmesan risotto
🇧🇷Brazil
•View in original language
(Português)
3 hour(s)
4 servings
Maria Fernanda
@marinando- Ingredients
- Recipe
- arboreal rice;2 cup
- onion2 unit(s)
- cherry tomatoes to taste
- Parmesan cheese2 cup
- butter to taste
- olive oil to taste
- carrot1 unit(s)
- garlic4 unit(s)
- green smell (chives and parsley)2 cup
- tomato1 unit(s)
- water1 l
- salt to taste
- blonde3 unit(s)
- white wine1 cup
- First, cut the normal tomato, 1 onion, carrot and parsley into large sizes, then sauté it with the garlic and olive oil until golden, then add the water, bay leaves and let it boil on low heat for two hours.
- After the water has boiled, set aside with the lid closed.
- To sauté the rice it is necessary to chop the onion in a smaller size than the grain, then add the butter and the onions in the pan, with a pinch of salt, along with a reasonable amount of cherry tomatoes, when they have aroma, put the rice
- Let the rice cook well, and when it is all fried, add the cup of wine, when it dries, add 3 ladles at a time of the sieved broth, repeat this process until the rice is almost aldente.
- When it is at this point, add 2 more cups of broth and the Parmesan cheese, stir until everything is homogeneous, check and adjust the seasoning, turn off the heat and add 2 tablespoons of cold butter. And the risotto is ready.
- I like to put some halved tomatoes, finely grated Parmesan cheese and basil to go with it. (ps: basil must be added at the end of the recipe, as it loses its flavor in contact with heat) obs: the broth can be made with herbs and ingredients of your taste, I used what I had at home, the important thing is to let it cook slowly so that the taste absorbs well, because the broth is the soul of the risotto.
- Enjoy yourself :)
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