Ingredienti per 4 persone:
300 g. di riso Vialone o Carnaroli, 250 g .di vongole sgusciate, mezzo bicchiere di vino bianco, 1 litro di brodo vegetale, 1 spicchio di aglio, olio evo (io) biologico Tripodi q.b. sale e pepe q.b. zafferano meglio in stimmi altrimenti una bustina in polvere.
Procedimento:
In una casseruola scaldare due cucchiai di olio evo, fare dorare lo spicchio d’aglio schiacciato, eliminarlo, aggiungere le vongole sgusciate e fatte spurgare in precedenza e mescolare. Dopo due minuti irrorare con il vino bianco, lasciare evaporare e unire il riso facendolo tostare per qualche istante. Aggiungere il brodo bollente gradatamente e continuare la cottura. Regolare di sale. A cottura ultimata unire lo zafferano sciolto in un pò di brodo e infine insaporire con del pepe fresco appena macinato.
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Ingredients for 4 people:
300 g. Vialone or Carnaroli, 250 grams of shelled clams, half a glass of white wine, 1 liter of vegetable broth, 1 clove of garlic, extra virgin olive oil (I)biological Tripodi to taste salt and pepper q.b. best saffron stigmas otherwise a sachet powder.
Procedure:
In a saucepan, heat two tablespoons of extra virgin olive oil, let brown a clove of garlic, remove it, add the clams and had to be purged before and stir. After two minutes, sprinkle with the white wine, let it evaporate and add the rice and toast for a few moments. Gradually add the boiling broth and continue cooking. Season with salt. When cooked, add the saffron dissolved in a little broth and seasoned with pepper freshly ground coffee.
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Quote the source if you take!
300 g. Vialone or Carnaroli, 250 grams of shelled clams, half a glass of white wine, 1 liter of vegetable broth, 1 clove of garlic, extra virgin olive oil (I)biological Tripodi to taste salt and pepper q.b. best saffron stigmas otherwise a sachet powder.
Procedure:
In a saucepan, heat two tablespoons of extra virgin olive oil, let brown a clove of garlic, remove it, add the clams and had to be purged before and stir. After two minutes, sprinkle with the white wine, let it evaporate and add the rice and toast for a few moments. Gradually add the boiling broth and continue cooking. Season with salt. When cooked, add the saffron dissolved in a little broth and seasoned with pepper freshly ground coffee.
© Copyright
Quote the source if you take!
Io amo i risotti
RispondiEliminaanche a me piacciono molto,unisciti al sito se ti và :)
Elimina