Invention Environment

Environments That Foster Invention

Spinach Risotto

The risotto is a specialty very typical especially in the north of, where you eat as a starter in a thousand ways. In fact, the only limit to the types of risotto that can be found is in the imagination of the cook. There are for everyone: with vegetables, cheeses, meat, mushrooms, juicier, more "al dente", the more delicate or sabor.El strongest that I showed today is an invention of mine, those who leave what he has in the fridge the day I decide to hacerlo.En generally make risotto does not take much time and is fairly easy and more or less always followed the same preparation. Here it is: Ingredients: – Vegetable Soup – fresh spinach – rice – saffron – grated parmesan cheese – white wine – extra virgin olive oil How to prepare: The first thing you do is the vegetable broth. In this case I had a carrot, a clove of garlic, a small turnip, a small leeks and an onion.

It puts everything on the boil with water and some salt. You have to cook for at least 20 minutes (Vegetable stock is faster than that of meat), but the more time, mejor.Yo also add a secret ingredient … While the broth is cooked, it becomes a thread of oil in a pan with a clove of garlic and when it is hot and the garlic is golden brown, throw the spinach washed and saute about 5 minutes. Spinach swell much when they are raw, but once the pan is much reduced in volume, so do not be afraid to put bastantes.Cuando are more or less done (you only have five minutes, it will continue doing well with rice ), add the rice oil. I usually take a couple of handfuls for each persona.Se stir everything with a wooden spoon and add the saffron. A this point, add a glass of white wine, stir with spoon until evapore.Ya can add hot broth, little by little, until closing the arroz.El secret is to keep stirring occasionally rice and let it cook over low heat, adding broth as it is puffed rice. So for 20 minutes. When the rice is done, sprinkle with a handful of grated Parmesan and aa eat! .

Thu, June 9 2016 » News