Risotto of the Prima Elza Maria site
Ingredients :
½ pound pork sausage, cooked in water, then remove the skin
Other Ingredients:
2 cups (tea) of good quality rice
4 1/5 cups (tea) boiling water or what is needed
½ cup (tea) corn oil or as needed
2 medium carrots cut into cubes
1 garlic only white piece cut into thin slices
1 large onion finely chopped
2 courses chopped cabbage bottoms
4 tomatoes with skin and short seeds
1 cup (tea) chopped parsley put after the ready dish
½ cup (tea) chopped chives put together with the parsley
Decoration:
Sleeve cut into thin strips
1 box of cherry tomatoes
2 boiled eggs, first pass the egg yolks on the potato masher, then pass the egg whites apart
100 grs. of thinly sliced olives (optional)
2 tablespoons of capers (optional)
1 basket of tomato stuffed with the last yolk in the potato masher
Some black olives (optional)
How to Prepare the Risotto:
Wash the rice in running water let dry well in the reserve sieve.
In a very large pan put the oil, so warm add the onion the garlic pore and the tomatoes, leave on the fire stirring constantly for 15 'minutes.
Then add the cabbage and the rice drained, go frying always stirring not to stick to the bottom.
The water will gradually set by always stirring with a spoon of high handle, as it does with the traditional risotto.
If you need to put more water besides the medicine above.
Do not let it stick to the bottom.
The Risotto is moist.
Garnish with the above ingredients
Dessert pineapple or strawberry jam with sour cream,
The basket of tomatoes the stuffed yolk is cooked in the juicer
Ingredients :
½ pound pork sausage, cooked in water, then remove the skin
Other Ingredients:
2 cups (tea) of good quality rice
4 1/5 cups (tea) boiling water or what is needed
½ cup (tea) corn oil or as needed
2 medium carrots cut into cubes
1 garlic only white piece cut into thin slices
1 large onion finely chopped
2 courses chopped cabbage bottoms
4 tomatoes with skin and short seeds
1 cup (tea) chopped parsley put after the ready dish
½ cup (tea) chopped chives put together with the parsley
Decoration:
Sleeve cut into thin strips
1 box of cherry tomatoes
2 boiled eggs, first pass the egg yolks on the potato masher, then pass the egg whites apart
100 grs. of thinly sliced olives (optional)
2 tablespoons of capers (optional)
1 basket of tomato stuffed with the last yolk in the potato masher
Some black olives (optional)
How to Prepare the Risotto:
Wash the rice in running water let dry well in the reserve sieve.
In a very large pan put the oil, so warm add the onion the garlic pore and the tomatoes, leave on the fire stirring constantly for 15 'minutes.
Then add the cabbage and the rice drained, go frying always stirring not to stick to the bottom.
The water will gradually set by always stirring with a spoon of high handle, as it does with the traditional risotto.
If you need to put more water besides the medicine above.
Do not let it stick to the bottom.
The Risotto is moist.
Garnish with the above ingredients
Dessert pineapple or strawberry jam with sour cream,
The basket of tomatoes the stuffed yolk is cooked in the juicer
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