Risotto State of Mind: The Best Risotto Cooking Techniques by Sophia Freeman

Author:Sophia Freeman [Freeman, Sophia]
Language: eng
Format: epub
Published: 2019-07-12T22:00:00+00:00

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Procedure:

1. Wash and dice or chop every single vegetable, making sure they’re more or less the same size. Set aside some chopped leek and carrot.

2. In a large pan, heat up the butter and 3 tablespoons of olive oil and fry the onion.

3. When the onion becomes tender, add 1 ladle of broth and then add the rest of the vegetables: carrots, bell peppers, eggplant, zucchini and peas.

4. Cook until the vegetables all become tender.

5. Separately, fry the chopped leek and carrot set aside earlier in the remaining olive oil.

6. When tender, add the rice and toast it for a couple minutes.

7. Start adding the broth, 1 ladle at a time and cook until all the liquid is absorbed.

8. Next, mix in the cooked vegetables and lastly, add the tomatoes and mix well.

9. Take the risotto off the flame and mix in the butter and grated cheese before serving.

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