Risotto is considered a traditional Mediterranean dish and is usually prepared with the addition of a variety of seafood. Combinations of rice with vegetables, seafood with mushrooms harmoniously complement each other and give the recipe an original taste.
It is necessary
- - Arborio rice (370 g);
- –Chicken broth (800 ml);
- - olive oil (20 ml);
- - fresh carrot;
- –Head of onion;
- - garlic (3-4 cloves);
- –White wine (140 ml);
- –Seafood (700 g);
- –Fresh champignons (170 g);
- –Salt and white pepper to taste;
- –Greens of fresh basil;
- - Parmesan cheese (45 g).
Instructions
Step 1
Risotto is usually cooked in deep braziers with thick walls. For this, cast iron cookware is ideal, in which you must first heat up the vegetable olive oil. Defrost the seafood a little beforehand and place in a roasting pan. Cook for 5-7 minutes, stirring constantly.
Step 2
Rinse the mushrooms thoroughly and remove excess dirt from the mushrooms. Cut the caps and legs into several large pieces, and then add to the seafood. Season with salt, stir and cook for about 7 minutes. At the same time, do not forget to periodically remove the foam from above, as the mushrooms will give juice.
Step 3
Peel the onion, cut it lengthwise and crosswise into cubes. Garlic can be crushed with a garlic press or chopped with a knife. Remove the skin from the carrots and grate on a coarse grater. Place a frying pan on the burner, add a little oil and fry the onions, carrots and garlic in it until golden brown. Transfer the vegetable mixture to the mushroom and seafood to the roasting pan.
Step 4
Arborio rice does not need to be washed. Pour the rice immediately into the roasting pan, stir with vegetables and mushrooms, and then heat slightly so that the cereal changes its color to golden brown.
Step 5
Next, add white wine to the dish and stir until the alcohol evaporates. Heat the chicken broth separately and gradually pour into the broiler. At the same time, make sure that there is not too much water. This can cause the rice to become overcooked. When the rice is cooked, sprinkle the risotto with grated cheese and herbs on top. Cover and wait for the cheese to melt.
