cheese risotto

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cheese risotto

Name: cheese risotto
Prep time: 30 min
Total time: 30 min
Yield: 2 Porções
Ingredients: 1/2 cup Arborio rice; 200 ml Shrimp Shell Broth; 40 g Mozzarella Cheese; 1 unit(s) Small Onion; 2 dessert spoon Butter; 1 coffee spoon Saffron; to taste Black Pepper; to taste Salt; 300 ml Water

🇧🇷Brazil

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(Português)

30 min(s)

2 servings

Isabela Oliveira

@nutricionistaisabelaoliveira

Ingredients
Recipe

Arborio rice1/2 cup
Shrimp Shell Broth200 ml
Mozzarella Cheese40 g
Small Onion1 unit(s)
Butter2 dessert spoon
Saffron1 coffee spoon
Black Pepper to taste
Salt to taste
Water300 ml

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

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