Many days ago that I wanted to give you this recipe. I think this is my risotto favorite of dish main. But the truth is making a risotto of oxtail which is spectacular at Joseph Garden restaurant. But I don't that risotto, prefer to go there to eat it with rich green plantains of corduroy. This recipe is very good, so is that we can make it to celebrate all occasion or perhaps no. A time those ingredients are prepared is easy and quick of doing. Follow the basic steps of making risotto as explained in the category of "risotto". That yes the risotto, like the soufflés, they are not waiting for us. It should be served immediately.
750 grams of fresh lobster meat, cut into pieces (Save the shells to fortify broth from chicken)
6 chicken broth TZS
1 medium onion
2 cloves of garlic, crushed
1 Bay leaf
6 tbsp of oil of olivia
6 tbsp of butter
2 white wine TZS
1 TZ sofrito
1/2 TZ of Parmesan cheese, freshly grated
1 pqte of 500 grams of risotto
To make broth
In large pot, heat 2 tbsp of olive oil and 2 tbsp of butter. Sauté onion and garlic. Add the shell of the lobster and FRY well all.
Take 1 TZ of wine white and the 6 cups of broth, also the bay leaf. Leave to boil, cover and lower heat to "low" to keep the hot broth.
In pot that is comfortable for well Bob rice, heat 2 tbsp of olive oil and 2 tbsp of butter. Pour the sauce, Add the lobster and saute quickly.
Remove the lobster. Add to pot the rest of the oil of olive and butter.
Add rice and constantly move, Add another Cup of white wine. Lower heat to medium by gradually adding the hot broth. Wait that will evaporate the broth before adding the next.
When the stock runs out, take the cheese. Serve immediately.
Serve with a good white wine, can be Chardonnay or Sauvignon Blanc, It is well cool. Even with a rich cold beer goes well this risotto. Enjoy!
Recipes easy to https://recetasdecocinafaciles.NET /