For 4 you need
4 dl Veneria Carnaroli risotto rice
10g butter
1.5 dl whipped cream
1 prk DeliDelin sipulipestoa
2 tsp beech-smoked sea salt Salt Odyssey
2 teaspoons DeliDelin white wine vinegar
4 tablespoons oil, grape seed oil
1.5 dl finely grated Parmesan cheese
1.5l Vegetable client:
1/2 tsp sea salt with Cretan herbs Salt Odyssey
1 carrot
Boil the vegetable broth, that is, put in a saucepan water, peeled chopped carrot and salt. Let simmer for 10 minutes and move the pot over the heat.
Put the grape seed oil in a thick-bottomed saucepan or a ceramic deep-frying pan, for example, and add the rice.
Heat to a high temperature until the oil and rice are mixed. Be careful not to burn.
Add the vinegar, stirring constantly. Put the disc smaller. Now we start adding vegetable broth from the pot. For example, add buckets at a time so that the rice is in the liquid at all times. Too dry it burns, but no risotto is made in “potato water”. You are now married to your risotto until it is ready. Stir occasionally, add liquid and slowly let out of Pori.
After a few times, add 1/2 tbsp onion wash and 1 teaspoon of smoked salt. Continue stirring and adding the liquid until the rice starts to ripen. It survives by tasting.
Finally, add the butter, cream and another half of the onion wash and just before serving the parmesan cheese.
Dispense and sprinkle dark brown smoked salt on top of the risotto for decoration.
Tip. Try this risotto with fried lamb chops![/vc_column_text]
FI