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cheese risotto

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Tempo de preparo

30 min(s)


2 servings


  • Arborio rice | 1/2 cup
  • Shrimp Shell Broth | 200 ml
  • Mozzarella Cheese | 40 g
  • Small Onion | 1 unit(s)
  • Butter | 2 dessert spoon
  • Saffron | 1 coffee spoon
  • Black Pepper |  to taste
  • Salt |  to taste
  • Water | 300 ml


  1. Chop the onion into small cubes
  2. In a pan, place half the butter and the onion. Sauté until the onion starts to become slightly translucent.
  3. Add the rice and sauté a little longer so the rice mixes with the onion.
  4. Add the shrimp broth, spices and let it cook.
  5. When it starts to dry, make sure the rice is cooked.
  6. The rice should be slightly firm, but not raw or overcooked. If it's still not at the right point, add 100ml of water.
  7. Perform step 5 and 6 until the rice is at the correct consistency.
  8. Turn off the heat and add the cheese and the rest of the butter to the risotto.
  9. To serve the dish, you can use cookie molds to give the risotto a different shape.
  10. Place the mold on a plate. Portion the risotto into the mold. Press a little with a spoon to make the risotto well compacted. Then carefully remove the mold to misinform.

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