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Risotto De Poró Garlic

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Risotto De Poró Garlic


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Tempo de preparo

20 min(s)


4 servings

Geysly Bufani

  • Ingredients
  • Recipe
  • Arborio rice1 cup
  • Onion2 tablespoon
  • Olive oil1 dessert spoon
  • White wine30 ml
  • Vegetable broth3 cup
  • Butter2 tablespoon
  • Coarsely grated Parmesan1 cup
  • Salt to taste
  • Black pepper to taste
  • Leek50 g
  1. Sauté the onion in oil and butter, after adding the arborio rice and saute. Add the white wine and sauté a little longer. Then pour 1/3 of the vegetable stock, lower the heat and let the rice cook without a lid. When it is almost dry add half of the rest of the stock. Stirring a few times so it doesn't stick to the bottom of the pan. Add salt and pepper to taste. When it is almost dry add the rest of the broth and stir some more. And finally, when it is almost dry, remove from the heat and add the cold butter and the reserved garlic.
  2. Vegetable broth: 1 carrot, coarsely chopped 1 leek 1/2 onion 2 garlic cloves In a pan with 500mg of water add the ingredients and boil Reserve this broth to cook the rice.
  3. Leek 50g leek, cut into slices butter for sautéing 1 cup coarse rayon parmesan In a pan add the butter and leek and sauté, after adding the parmesan and set aside.

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