Cheese risotto Cheese risotto is a very famous Italian recipe, we will use Parmesan cheese in its preparation, and we will add basil leaves for a double flavor rich in taste and aroma The two appetites. Quantity: 4 people Basil Puree Ingredients: basil How to prepare: 1- Soak the basil leaves in hot water and refresh them with ice water, then mix the basil and pass it through a sieve. Sun dried tomatoes ingredients: Tall, ripe tomatoes Crushed garlic with a little salt chopped oregano fresh black pepper Extra virgin olive oil How to prepare: Heat the oven on the lowest possible setting. Slice the tomatoes in half lengthwise and remove the seeds from the inside. Salt the tomato core, then flip it over and put it on a metal colander so that the tomato is flipped to the bottom. Leave it for half an hour, then wash it and leave it to dry. Mix crushed garlic with oregano and black pepper. Spread the mixture over the tomatoes. Place the tomatoes, flipping them up, this time on a grill tray, and drizzle olive oil on the tray. Put it in the oven at 100 degrees Celsius for 3 hours, and cut it into small cubes after it dries completely. Cheese Risotto Ingredients: White onion, olive oil, basil puree, rosemary rice for risotto broth Parmesan cheese sea ​​salt Mascarpone cheese How to prepare: Put the oil in a small saucepan and heat it gently. Add onions and cook for 6-8 minutes until soft. Saute garlic and rosemary, then cook for an additional 1 minute. Add rice and stir while cooking for 1 minute. Start adding the hot broth so that each quarter separately. Cook the risotto, stirring constantly, and adding the broth while it absorbs. After 20-25 minutes, the rice should be soft and creamy and all the broth has been used. Cover and leave for 1 minute, add the basil purée and serve garnished with Parmesan cheese, mascarpone and butter. Parmesan Crisps Ingredients: grated parmesan cheese How to prepare: Grate the parmesan regularly. Place the absorbent paper on the baking tray, then use hollow molds with a diameter of 5 cm and put a full spoon of cheese in the mold to form a full disk, making sure that the edges of the disk are completely covered without gaps. Repeat the process by removing the mold and using it for another disk, making sure the disk is full. Bake at 175°C for 8-10 minutes, until golden. When the golden color turns into a group of intertwined threads, remove them from the oven and place them in a sealed container that does not allow air to enter. Serving the dish: Place the risotto on a serving plate, top with the Parmesan crackers, and top with small balls of sun-dried tomatoes, and garnish with basil leaves on top.

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