Put the consommé to boil over low heat. Already boiling, reduce the fire. It covers and stays hot.
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| Ingredients to make spring risotto with celery: |
| 1/2 UNID. Lima can be a lemon 5 1/2 cup (s) chicken broth consommé 3 cch. Extra virgin 1 unid olive oil. finely minced onion 1 Ram. Picado celery stem 1 1/2 cup (s) rice 2 units. Peadas peeled and cut into cubits 4 oz. Fresh green beans cortaditos 3 units. medium -sinless tomatoes 1 units. Peeled and minced small carrot 1/4 cup (s) Frozen frozen peas 1 can (s) Hearts of cast artichokes 1/4 bar. butter without salt cut into pieces 1 cup (s) fresh parmesan |
Ingredients to make spring risotto with celery:
2. the oil is heated in a large pot over medium heat. The onion and celery are added and saute for 3 minutes.
3. The rice is added and stir for about 30 seconds.
4. Potatoes, beans, tomatoes and carrots are added and saute for 10 minutes, adding some consommé if it dries a lot.
5. 1/2 cup of consommé to the rice is added, the heat is reduced and let out over heat until the liquid is absorbed, stirring occasionally.
6. It continues to add 1/2 cup in 1/2 cup, occasionally winging and letting each addition be totally absorbed before adding the following.
7. The artichokes, asparagus and peas are added as in the middle of the process.
8. Consomé continues in this way until the rice is tender but at the same time a little firm when bite it.
9. It is removed from fire. Seasoning with salt and pepper. The butter cubes are placed on top and then the cheese.
