Risotto primavera.
Hey everyone, hope you are having an amazing day today. Today, I will show you a way to prepare a distinctive dish, risotto primavera. One of my favorites. This time, I'm gonna make it a bit tasty. This is gonna smell and look delicious.
Risotto primavera is one of the most favored of current trending foods in the world. It's enjoyed by millions daily. It's simple, it's quick, it tastes delicious. Risotto primavera is something which I have loved my entire life. They're nice and they look wonderful.
To begin with this recipe, we have to prepare a few components. You can have risotto primavera using 13 ingredients and 3 steps. Here is how you cook it.
The ingredients needed to make Risotto primavera:
- {Get 150 g of carnaroli or risotto rice.
- {Take 30 g of butter - plus additional 10 for the mantecatura.
- {Take 25 g of grated parmesan cheese.
- {Make ready 500 ml of vegetable stock - or chicken stock if preferred - made by using boiled water and a stock cube.
- {Prepare 100 g of asparagus - tips only.
- {Take 80 g of frozen petit pois.
- {Get 120 g of hand carved ham - optional.
- {Make ready 1 of spring onion sliced.
- {Get 1/2 of shallot finely chopped.
- {Take of seasoning - optional.
- {Take 2 tbsp of olive oil.
- {Take of Fresh mint.
- {Get 1/2 glass of white wine - optional.
Steps to make Risotto primavera:
- Start by part cooking your vegetables by adding the olive oil to a heavy bottom pan and half of the chopped shallot. Once the shallot softened, add in order the asparagus, ham and peas. Cooke them for about 10 minutes until they still have a bite to it. These will be added back in the risotto for the final step. Once these are cooked, place them in a dish to use later..
- For the risotto, add to the same pan the butter and the shallot. Once this has softened, add your rice and let toast for a couple of minutes. If you are using the white wine, add it now and let the alcohol steam. Add your vegetable stock about 100ml at the time and continue to do so, but only when the previous stock has been absorbed, until you have about 100ml left..
- At this point add your previously cooked vegetable and ham, stir and add the final 100ml of stock. Check that the rice is cooked, al dente, and turn the heat off. Proceed to mantecare the risotto, by adding your 10g butter and 25g grated parmesan. Fold and serve with adding fresh mint to the dish..
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