Base To Any Risotto of Antoinette

Base To Any Risotto of Antoinette

"The request I am publishing again."

ingredients:

2 cups Arborio rice (risotto rice to own)
1 cup (tea) of grated onion
2 tablespoons (soup) of butter not margarine 1 cup serving of 200 ml dry white wine of good quality
5 cups (tea) vegetable broth

Homemade Vegetable Broth:

You can make the soup at home, cooking various vegetables covered with water, without any fat.
Onion, garlic, carrot, pumpkin, celery, leek, bay leaf, cauliflower, broccoli, tomato pods, snow peas, and other of your choice.
If you prefer you can use vegetable broth in tablets
How to Prepare:
In a large saucepan place the butter and onion, leave the fire until wilted.
Then add the Arborio rice, stir for 5 'to 8' minutes, stirring constantly with a long-handled spoon.

Add the white wine and stir until it is absorbed.
Go slowly putting the vegetable broth, a ladle at a time, stirring constantly, until finished.

Frozen peas:
Dump the frozen peas in boiling water, so the boil, drain, pour enough cold water to stop cooking.
If you need to add cold water with ice cubes.
The above process is called whitening.
When the risotto is at the point ("al dente") add the peas and other ingredients that you chose for the risotto

Ingredients Add to Risotto:
After adding a ready risotto the ingredients below:

Seafood is usually already prepared a deep dish or to taste.
Can do with just one ingredient: shrimp, lobster, clams, octopus, fish boneless diced (cation), cod and others.
Birds have previously prepared without skins and without bones.
Artichoke, mushrooms, hearts of palm, asparagus and others: cooked or canned drained, rinsed and chopped vegetables.

Note:
When you add the other ingredients to risotto it has to be very hot and some came with a little sauce or tomato sauce.
The risotto should not stay dry when wet.