Risotto with Mala Peruviana and basil
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“Risotto is rightfully one of the wonderful Italian dishes. It requires our utmost attention during its preparation but I do not think that special knowledge is needed if one follows the instructions faithfully. Ideal dish for a dinner accompanied by a good white or rosé wine. Pay attention to the amount of broth that we apply to the rice, it must be absorbed and added slowly. A very Greek dish that competes with Italian risotto and is inspired by this technique is barley. Replace the rice with the barley and just play with the times it takes for the ingredients to be incorporated into the corresponding recipe. Also replace the parmesan with a Greek salty and hard cheese. ”
Ingredients
- 1 ½ cup of rice for risotto
- ½ bottle of Mala Peruviana red or orange 500ml
- 6 cups vegetable or chicken broth
- 1 cup parmesan
- 1 medium dry onion
- 2 cloves garlic
- 1 pinch of sugar
- Or a glass of white or rosé wine
- 1 pinch of fresh thyme
- 1 pinch of fresh basil
- Olive oil
- Salt
- Fresh pepper
Risotto with Mala Peruviana and basil preparation
We have the broth ready in a hot pan to wait. Put Mala Peruviana in a saucepan to heat with the sugar, a little salt and thyme for about 10 minutes and let it wait. In a deep pan, sprinkle with olive oil and when it burns, add the chopped onion until golden. Add the chopped rice and garlic and sauté until the rice is shielded, an idea salt. Stir constantly very well so that the rice does not stick to us. In view, the process is done on high heat.
Quench with the wine and let it glaze a little. Slowly add the broth, almost a teaspoon at a time, giving the rice time to absorb the liquids and remove its starch. After getting all the broth stirring, add the sauce with Mala Peruviana and bring to a boil. Turn off, let it cool down a bit and add the butter and parmesan. Stir well to go everywhere. The risotto should be creamy. Serve and sprinkle with fresh basil. Finally important is the freshly ground pepper that should complement the dish.
