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[personal profile] the_cooking_mom
Сегодня сделала на ужин. Получилось на удивление вкусно: кремовое ризотто великолепно сочиталось с вяленым мясом. Поскольку и мясо и сыр соленые, то я ризотто не солила.

2 tablespoons extra-virgin olive oil
2 tablespoons finely chopped white onion
1⅓ cups carnaroli rice
⅓ cup dry white wine
5 cups homemade or lower sodium chicken broth, heated to a simmer
7 ounces Valtellina Casera, cut into small pieces*
3½ ounces thinly sliced bresaola, cut into thin strips
1 tablespoon finely chopped flat-leaf parsley
1 teaspoon finely chopped fresh marjoram

Heat oil in a medium saucepan over medium-low heat. Add onion and cook, stirring constantly, until softened, 5 to 7 minutes. Add rice and cook, stirring constantly, until rice is translucent, about 5 minutes.

Add wine and cook, stirring, until mostly absorbed, 1 to 2 minutes. Add 1 cup broth and cook, stirring constantly, until mostly absorbed, 5 to 7 minutes. Add ½ cup broth and cook, stirring, until mostly absorbed. Continue adding broth by ½ cupfuls, stirring constantly, until risotto is tender yet still slightly firm to the bite.

Remove risotto from heat, add ¼ cup broth (you may have broth left over) and cheese; stir to combine. Season risotto to taste with salt if needed. Serve immediately, sprinkled with bresaola, parsley and marjoram.

*У меня смесь двух итальянских сыров: остатки проволона и еще какого-то.


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