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Here are a few dont's that you should know: - Don't leave the stove when you are making risotto. This is a dish that loves attention and needs to be constantly stirred. - Never wash the rice...the starches help to absorb the liquid and keep the finished product very creamy. - Don't ever use water when cooking risotto, it will result in a tasteless dish. Yuck! - 1/2 small white onion finely chopped - 4 cloves of minced garlic - 1 1/2 cups of Arborio rice (Italian short grain rice) - 1 14.5oz container of chicken broth - 1 1/2 cups of dry white wine - 1/3 cup grated Parmesan OR Gruyere cheese - Put the wine and the broth with a sauce pan and heat on low (this will help to speed up the cooking process and help to regulate the cooking temperature. - In a dutch-oven, saute the onion and garlic until almost translucent, about 3 minutes on med-high heat. - Then add the rice and toast for about 1 minute, just to get a little color on the rice. - Add the heated broth/wine to the rice in half cup increments. Constantly stir. The rice will absorb the liquid, before the rice gets to dry add another half cup of broth. Continue until rice is tender. - Once the rice is al dente, remove from heat and stir in cheese. - 6 tablespoons of butter - 1/2 LB of raw, peeled shrimp (36-40 count) - 1/2 cup of lobster tail meat - 6 basil leaves, chiffonade - 1/2 tablespoon of chopped oregano - In the brown butter, toss in the shrimp, cook for about 2 minutes, then add lobster, basil and oregano...once the shrimp is perfectly pink the dish saute process is done.
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Ukusni rižoto kojeg je uvijek lako napraviti Priprema ovog jela i kuhanje vam neće oduzeti više od 50 minuta, zato danas probajte napraviti sebi ovaj ukusni ručak. SASTOJCI: - 6 šolja pilećeg temeljca - 3 kašike maslinovog ulja - 1 kg šampinjona - 1 mali luk sitno isjeckan - 1 ½ šolja riže - ½ šolje bijelog vina - ½ šolje parmezana - 4 kašike putera - so, biber NAČIN PRIPREME - Zagrijte pileći temeljac u šerpi. - U drugoj posudi stavite 2 kašike maslinovog ulja i na njemu popržite gljive rezane na l istiće. - Izvadite gljive i u posudu naspite 1 kašiku maslinovog ulja i rižu. - Popržite rižu oko 2 minute pa dodajte vino uz konstatno miješanje. - Dodajte pola šolje pilećeg temeljca i miješajte dok ne ispari. - Dodajite po pola šolje super dok se riža ne skuha. - Dodajte gljive, puter i parmezan, pomiješajte i servirajte.