Risotto, cooked in a special way, is the hallmark of northern Italy. In addition to the fact that risotto is a very tasty dish, it is very versatile, because rice can be supplemented with any additives.
It is necessary
- - arborio rice 200 g
- - green peas 200 g
- - arugula 100 g
- - parmesan 60 g
- - pine nuts 30 g
- - prosciutto 2 slices
- - bow 1 head
- - garlic 3 cloves
- - white wine 150 ml
- - olive oil 6 tbsp. l.
- - butter 1 tbsp. l.
- - vegetable broth 800 ml
- - salt pepper
Instructions
Step 1
You will need a deep frying pan to prepare this dish. Put one tablespoon of butter and two tablespoons of olive oil in a preheated pan. Peel the onion and chop finely. Peel and chop a clove of garlic. Simmer chopped onions and garlic in oil until transparent, not allowing them to brown.
Step 2
Pour dry rice into the pan, let it soak in fat, stirring gently. Pour in the wine and also let it be absorbed. After the rice is completely saturated with wine, a ladle of hot vegetable broth is added to the pan. The best option would be if the broth is near at hand over low heat in order to add it as it soaks into the rice.
Step 3
Add the peas after 10 minutes. Continue cooking for another 10 minutes, making sure to add broth as needed.
Step 4
Season the risotto with salt and pepper. Grate Parmesan, pour into the finished risotto, mix well.
Step 5
Prepare pesto with arugula. To do this, grind in a mortar or grind the remaining garlic, pine nuts, arugula leaves and a little salt with a blender. Pour the grated cheese into the pesto and add the remaining olive oil.
Step 6
Place a spoonful of pesto and prosciutto slices in a bowl of risotto. Serve hot.
