Moroccan risotto

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Moroccan risotto

Name: Moroccan risotto
Prep time: 1 h
Total time: 1 h
Yield: 04 Porções
Ingredients: 120 g Chilled unsalted butter; 15 g Diced onion; 350 g Arborio rice; 100 ml Dry white wine; 1.1/2 l Light vegetable background; 4 unit(s) Tomatoes concasse; 20 g Chopped Mozzarella; 2 unit(s) Crushed or grated garlic cloves; 50 g Chopped green onions; 30 ml Olive oil; 50 g Brazil nuts; 50 g Freshly grated Parmesan cheese; 0 to taste Salt and Black Pepper; 0 to taste Basil leaves

🇧🇷Brazil

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View in original language

(Português)

1 hour(s)

04 servings

Tatah Cardoso

@tatahcardoso

Ingredients
Recipe

Chilled unsalted butter120 g
Diced onion15 g
Arborio rice350 g
Dry white wine100 ml
Light vegetable background1.1/2 l
Tomatoes concasse4 unit(s)
Chopped Mozzarella20 g
Crushed or grated garlic cloves2 unit(s)
Chopped green onions50 g
Olive oil30 ml
Brazil nuts50 g
Freshly grated Parmesan cheese50 g
Salt and Black Pepper0 to taste
Basil leaves0 to taste

In a wide-bottomed pan, melt 20 grams of butter and sweat the onion.
Add the rice and toast until the beans are well coated in butter and hot. Add the white wine and let it dry completely.
Add a quilt with a light base, stirring constantly. when it dries, add another ladle, and so on, stirring constantly, until the rice is al dente.
Meanwhile, in a medium skillet, place 30 ml of oil and add the garlic and tomatoes, sautéing them (about 3 minutes). Add the risotto pot, adjust salt and pepper. Add the green onion
Remove from the pan from the heat and add the remaining butter, the Parmesan cheese, and the mozzarella, stirring until incorporated. Add the walnuts, assemble and finish. Serve immediately, with the basil leaves on top.

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Moroccan risotto

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