Cooking Time
35 min.
Serves
4
Difficulty
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This risotto is very delicious, but it doesn't look too impressive. If you still want to make an impression, cut a couple of cauliflower florets into thin slices in advance and fry them very quickly in oil until golden brown. These slices will beautifully decorate the risotto, especially if you serve it in deep plates.
Total Ingredients: 10
Serves:
Rice for risotto - 300 g
Cauliflower - 300 g
Mascarpone or other cream cheese - 200 g
Butter 82.5% - 50 g
Extra virgin olive oil - 50 ml
Dry white wine - 120 ml
Bulb onions - 2 pcs.
Garlic - 4 clove
Ground black pepper - to taste
Salt - to taste
Serves:
🥓
Fat
180г
🍚
Carbohydrates
337г
🥩
Proteins
51г
🔥
Kcal
Peel the onion and garlic, chop very finely. Heat olive oil in a deep saucepan or wide saucepan with a thick bottom, add onion and garlic, fry over medium heat for 3-4 minutes.
Heat about 2.5 liters of water in a saucepan and add a little salt. Leave for the entire cooking time of the risotto.
Add rice to the onion and fry, stirring, for 2 minutes. Pour in the wine and let it soak in completely, stirring all the time. Then pour in a ladle of hot water and cook, stirring, until the liquid is absorbed.
Pour in another ladle; stir continuously. Then reduce the heat, add half a ladle of water at a time, stirring; Each time, wait until the liquid is absorbed. The rice cooking process will take approximately 20 minutes.
At the same time, grate the cauliflower on a coarse grater. In a frying pan over medium heat, melt the butter, add the cabbage, salt, stir, increase the heat to high and fry, stirring all the time, for 3 minutes.
Add the cabbage to the rice along with the oil in which it was fried and the mascarpone. Salt, pepper generously and stir.
Turn off the heat under the pan. Pour in another half ladle of water and let stand for 5 minutes. Then serve, drizzled with olive oil.
Follow the instructions step by step