We've learned that the consistency is risotto – creamy, more or less thick, but not runny dish. But it is necessary to change one ingredient, how things change. Strictly observe all technological stages of cooking risotto. The result is a new interpretation of traditional Italian dishes – crisp, but creamy rice with the bright taste with flecks of pepper, green Apple and fragrant Parmesan cheese. So, the fantasy.
|Cooking time -||Number of servings 4|
Chop the onion, bell pepper and apples.
Saute onion until translucent (do not fry!) with olive oil on low heat. Add bell pepper and apples. Fry a couple of minutes on medium heat.
Now came the turn of rice. Traditionally for cooking risotto the rice used is round with a high content of starch. But in this case I took the parboiled polished rice. To change the texture of the finished dish.
Add the rice. Dry. Stir and fry another couple of minutes on medium heat.
Add wine (in principle, the wine can not add. Then you need to increase the amount of broth 150 ml)
Give couples the alcohol to boil away on high heat.
Then add the Italian herbs mix (optional) and begin to pour the boiling broth. I do it in 3-4 hours. It is important that the broth each time completely absorbed by the rice.
It is important that the rice does not seethe!
Turn off the heat, potseluem risotto and sprinkle with grated Parmesan cheese (or other hard cheese).
Stir and allow to stand for a few minutes.
In the end, the risotto turns out not traditionally creamy, but crisp and juicy at the same time.
Served warm, freshly cooked.