John Myers
Spring Onion Risotto Pan
The perfect spring onion risotto pan recipe with a picture and simple step-by-step instructions.
- 4 piece Sliced frankfurter sausages
- 200 g Arborio risotto rice
- 500 ml Vegetable broth own production
- 1 Pcs Garlic cloves finely chopped
- 0,5 piece Finely chopped onion
- 4 piece Spring onions fresh, cut, the green one
- 1 tsp Freshly plucked thyme leaves
- 4 tbsp Butter
- 25 g Freshly grated pecorino
- 2 tbsp Olive oil
- 200 g Arugula
- 2 tbsp Balsamic vinegar dark
- 2 tbsp White balsamic vinegar
- 2 tsp Orange blossom honey liquid
- 4 tbsp Orange olive oil
- 1 pinch Black pepper from the mill
- 1 pinch Sea salt fine
- 0,5 piece Garlic cloves finely chopped
- 0,5 piece Shallots finely chopped
- 1 tsp Butter
- Put the rice unwashed in the gently heated oil and simmer in it until the rice is soaked and becomes slightly translucent. When the rice is impregnated with the oil, the cooking process begins.
- Now carefully pour in part of the (warm) vegetable stock and stir, and all that pöh a pöh. The slow is a big part of a successful risotto.
- Remove the heat for the shot. each grain should still have a firm core and the broth should have formed a creamy combination with the rice dust. Then stir in the cheese.
- In the meantime, sauté the sausage slices in a little butter, add the garlic, spring onion and onion and let it sauté for a short time, then stir in the thyme leaves. Season everything together with salt and pepper.
- Now put the sausage-vegetable pan and the risotto together in a pan, mix everything together and a delicious lunch is ready.
- Mix the ingredients for the dressing, add the garlic and shallot sweated briefly in butter and fold in the rocket. That was the starter for the pan.
Facebook Comments