Rice bomb with classic ragout
first courses from Italy
Cucumber and pepper risotto
Cucumber and pepper risotto
ready in
30 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by Italian with
description
Risotto rich in flavor, delicious and exquisite!
preparation
step 1
Prepare the broth by cutting the pieces of vegetables: onion, celery and carrot.
step 2
Sprinkle them in a pan, then add 100 gr of grated Parmesan cheese and crusts and finally cover with ice to get a better extraction of all flavors thanks to reverse osmosis.
step 3
Simmer for at least 30 minutes.
step 4
Take a saucepan and roast fat-free, medium-sized rice for two or three minutes until it becomes polished and semi-transparent and so hot it is not able to be held in your hand.
step 5
Roasting serves to waterproof the grains and to obtain an optimal degree of baking. Salty rice slightly. Begin cooking the rice by adding a ladle of Parmesan broth.
step 6
Begin cooking the rice by adding a ladle of Parmesan broth.
step 7
Warm up a wok. When it is hot, combine peppercorns and let it toast. When the grains begin to skip, take somebody and put it aside, while the rest inserts into a grinder.
step 8
Combine the pepper broth with the risotto and continue cooking by adding a stack of Parmesan broth boiling.
step 9
After the first soup ladle join the whole peppercorns and a whirlwind. Bring rice to cooking.
step 10
When finished cooking, with the rice still slightly tooth, rest the rice covered with a cloth or a wooden cutter to let the moisture out for about 3, so that it releases its starches.
step 11
Then join the cold butter from the freezer (the thermal shock causes the rice to swell)
step 12
Add an abundance of toasted and ground pepper (a good ten small shreds I recommend, but taste) and finely grated cheeses, better with the microplane.
step 13
Mantequate before mixing vigorously with a wooden spoon to tie the starches to the condiment and then go to the wave.