Risotto is one of the most popular Italian dishes. This is a cross between porridge and soup, from which all the liquid has boiled away. There are hundreds of risotto recipes, some of which are simple and incredibly complex. This dish can be light vegetarian or hearty meat, spicy or very tender, crumbly or runny. It all depends on your mood and imagination.
It is necessary
-
- chicken broth - 2 tbsp;
- onions - 2 pcs;
- egg - 1 pc;
- buckwheat - 1 tbsp;
- olive oil - 1 tbsp l;
- butter - 1 tsp;
- parsley - 1 bunch;
- salt;
- Parmesan.
Instructions
Step 1
The first step is to prepare the chicken broth. If you do not want to cook it or for some reason does not allow time, then take a regular bouillon cube. This will not affect the taste of the dish at all.
Step 2
Do not forget that you will need broth all the time while the risotto is being prepared, and hot. Therefore, put the pan with it on low heat and keep it there until the end of the cooking process.
Step 3
Then heat the olive oil and butter in a skillet. Remember that the pan should be large, with a lid and high edges, as it should be no more than 2/3 full.
Step 4
Wash, peel and finely chop the onion. Fry it until golden brown, lightly salt.
Step 5
Now take an egg, beat with a mixer or with a fork and mix with buckwheat. After that, carefully pour the buckwheat into the pan and mix well with the onion. Fry it for three to five minutes and do not forget to add a little salt.
Step 6
Add hot broth in small portions and stir the contents of the pan all the time. As soon as buckwheat absorbs moisture, add more.
Step 7
Bring the risotto to a boil, cover, and simmer for fifteen to twenty minutes until the dish is done. Toward the end of cooking, add some chopped parsley, and when the buckwheat is cooked to the desired degree, add the chilled diced butter.
Step 8
When cooking buckwheat, do not forget that it must retain its structure and not turn into a liquid gruel.
Step 9
Spread the finished dish hot on plates and sprinkle with Parmesan. All other ingredients are a matter of taste. Meat, bacon, fish or seafood are great additions. From vegetables, cauliflower or tomatoes will give a special taste to risotto. Bon Appetit!
