Risotto with rosemary
Ingredients
Features
Description
The recipe Chef Konstatin Ivlev «Choose rice, rich in starch — varieties Arborio, vialone nano or Carnaroli. Cook in a pan with a thick bottom, so that the heat is evenly distributed.»
Garlic and onions fry in a little olive oil, add the rice and cook for 3 minutes. Enter the white wine, 4 minutes to evaporate, add broth, stirring constantly Fig. Simmer 25 minutes. 2 minutes until cooked add the cheese, butter, spices and chopped rosemary.
Figure useful for stomach, rosemary is rich in antioxidants.
Translated by site: wday.ru
