Unfortunately, I do not have a picture of this pasta risotto (De Cecco 'Riso' pasta prepared with the risotto technique, which can be used to cook pretty much any short shaped pasta). But let me tell you it was very delicious and I will post a picture very soon!
Carrot Riso-tto
- In one sauce pan heat the chicken stock/water 50/50:
- hot chicken stock/water
- In the other sauce pan sweat the chopped onion with a little kosher salt until it becomes translucent:
- olive oil
- chopped onion
- kosher salt
- Add the chopped carrots and keep cooking until starting to soften and brown:
- chopped carrot
- Increase heat, add pasta, stir and cook until it is starting to toast. Add more olive oil if needed. Add hot stock, stir constantly, keep adding hot stock/stirring until pasta is cooked to your liking (al-dente):
- riso pasta
- Decrease heat, add grated parmesan, keep stirring; add more stock if too thick. Add a little butter. Texture should be like thick, flowy lava - not lumpy and not too thin.
- parmesan
- butter
No comments:
Post a Comment