Neapolitan Risotto Recipe
Risotto is a cross between porridge and soup, from which all the liquid has boiled away. This is not even a dish, but a way of cooking rice – having learned the basics of risotto, you can change the recipe according to your desire, taste and the products available in the refrigerator. At your request, risotto can be light vegetarian or hearty meat, spicy or very tender, crumbly or watery. This dish changes depending on your mood. Would you like to taste saffron risotto and tender mini octopus today? I offer you another option from the many existing ones. Not only in different regions of Italy, but even every housewife has her own favorite way.
Servings
2
Cook Time
30minutes
Servings
2
Cook Time
30minutes
Ingredients
Instructions
  1. Prepare dry wine, olive oil, rice and chop a medium onion.
  2. Heat olive oil in a frying pan, add butter to it. Put the onion first, fry a little (not like mine, distracted a little) and add the washed rice to it. Fry for 2-3 minutes until the rice becomes transparent.
  3. Add a pinch of saffron to the rice.
  4. Pour in 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 has completely evaporated. Pour in one ladle of boiling broth again and wait… and so on until the rice is ready. It took me exactly half a liter of broth.
  5. Defrost the sea cocktail with which it is frozen. Or quickly wash, clean, free the mussels from the scales and rinse.
  6. Put the seafood in the rice and cook for 3-5 minutes.
  7. After that, you can submit a request. I spread the risotto on a plate through a ring and decorate with radicchio (or radicchio) salads and corn. You can already be invited to the table. Do not forget to decorate the dining table with the attributes of the coming spring. I have fresh Chinese garlic and a sprig of fragrant black currant. And, of course, I hope that you have a traditional glass of red or white wine.
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