Risotto is a cross between porridge and soup, from which all the liquid has boiled. This is not even a dish, but a way of cooking rice-having comprehended the basics of risotto, you can change the recipe according to your desire, taste and available products in the refrigerator. At your request, risotto can be light vegetarian or hearty meat, spicy or very gentle, crumbly or watery. This dish changes with your mood. Would you like to eat today risotto flavored with saffron and delicate mini octopus? I offer you another option from the many existing ones. Not only in different regions of Italy, but even every housewife has her favorite way.
Prepare dry wine, olive oil, rice and cut the medium onion.
Heat olive oil on a frying pan, add butter to it. Put the first onion, fry a little (not like me, distracted a little) and add to it washed rice. Fry for 2-3 minutes until the rice becomes transparent.
Add a pinch of saffron to the rice.
Pour 100 ml of dry wine and, stirring, cook the rice until all the wine is absorbed. After that, boil the fish broth and pour it into a boiling ladle and wait until the liquid is completely evaporated. Again pour one ladle of boiling broth and wait... and so until the rice is cooked. It took me exactly half a liter of broth.
Unfreeze sea cocktail, with whom he frozen. Or quickly wash, clean, free from the flaps of mussels and wash.
Put seafood in rice and cook for 3-5 minutes.
After that, you can submit.
I put risotto on a plate through the ring and decorated with salads radicchio (or radicchio) and corn.
You can already invite to the table. Do not forget to decorate the dining table attributes of the coming spring. I have fresh Chinese garlic and a sprig of fragrant black currant. And, of course, I hope you have a traditional glass of red or white wine.