Homemade broth risotto with wine - how to cook risotto at home, step by step recipe photos
Italian cuisine is rich in a variety of variations on risotto. The same will be rice, broth and wine, everything else depends on the imagination in every recipe. Prepare basic, classic version of risotto broth with white wine. On the cooking broth especially I will not stop, but how to cook risotto tell in detail. Steps taken photos complement the description of the stages.
Ingredients needed the most common.
For the broth:
- water - 2 l;
- quail - 1 pc .;
- onions - 2 pcs .;
- carrots - 2 pcs .;
- celery stalk - 1 pc .;
- garlic - 1 pc .;
- spices (black pepper, white pepper, cloves, allspice, bay leaves);
For the risotto:
- Figure - 180 g;
- cheese varieties - 50 grams;
- onions - 1 pc .;
- celery - 1/2 of the stem;
- a dry wine - 100 ml;
- Turmeric - 1/2 tsp..
How to cook risotto broth with white wine
All ingredients for bouillon ship in cold water, bring to boiling, remove the foam and cook simmered 1, 5-2 hours. Dietary meat quail perfect for children's and dietary menu. But it can easily be replaced by chicken. But to get a tasty quail or chicken broth - season it with spices and salt. The soup is ready to begin preparation of a risotto.
Onions and celery shinkuem very finely. Too coarsely chopped onion can spoil the impression of the dishes.
in hot sunflower oil, add a spoonful of butter.
Fry the celery and onion until transparent.
We send to the vegetables thoroughly washed rice, stir, so he began to absorb the flavors. The best risotto rice is considered round grades.
Instantly enter the wine, alcohol has evaporated completely, and the rice acquires a slight acidity. The dish turned out the bright colors add turmeric, without rice will be gray.
We start to gradually introduce the hot broth to 2 ladle. Once the liquid is absorbed, you need to add it again.
At this stage it is not necessary to move away from the plate, about 20 minutes. The rice is not burnt, it must be periodically stirring. It may need 5-6 times pour in the broth before the rice is cooked.
In the finished risotto rice should not swim in the broth, but a dense clump of dry, too, should not be. Look for a middle ground.
When serving sprinkle the dish with grated cheese and served with quail, from which the cooked soup. Delicious diet risotto children especially appreciate.