Istrisotto with Flower Salad

Name: Istrisotto with Flower Salad
Yield: 4 servings
Ingredients: 2 piece chalon bulbs; 1/2 deciliter olive oil; 4 deciliter arborioris; 2 deciliter white cooking wine; 5 deciliter water; salt; pepper; 1 deciliter ripped grana padano; 1/2 piece flower; 250 gram green peas; 1 piece garlic divide; 1 piece the dragon; 2 deciliter cooking water; 2 tablespoon butter; 1/2 piece flower; 100 gram shots; 1 tablespoon olive oil; 1/2 tablespoon vinegar

Preparation Time--

Cooking Time45 m

Ingredients18

DifficultyMedium

Tomas Andersson

A risotto that tastes lovely. The Arborio rice gets putter with cooking wine and chess bulb until the rice gets perfect texture and risotton is creamy. The green pea puree with the taste of the dragon gives risotton extra shot and marries nicely with grana padano. Serve with a crispy flower salad.

Categories
Main course Dinner
Yields
4Servings

Ingredients

4 servings

Step: 1
2 pc chalon bulbs
Step: 2
1/2 dl olive oil
Step: 3
4 dl arborioris
Step: 4
2 dl white cooking wine
Step: 5
5 dl water
Step: 6
salt
Step: 7
pepper
Step: 8
1 dl ripped grana padano
Step: 9
1/2 pc flower
Step: 10
250 g green peas
Step: 11
1 pc garlic divide
Step: 12
1 pc the dragon
Step: 13
2 dl cooking water
Step: 14
2 msk butter
Step: 15
1/2 pc flower
Step: 16
100 g shots
Step: 17
1 msk olive oil
Step: 18
1/2 msk vinegar

Instructions

Step: 1
Risotto: Scale and hack the onion. Fresh it in the olive oil, along with the rice, but it should not take color.
Step: 2
Pour the wine and let it sink on weak heat. Add the water a little at a time and let the pet cook about 15 minutes. Move pretty often. It will be somewhat thick because the pea pura should be moved down in risotton.
Step: 3
Hontpuré: Cut the entire cabbage in thin slices. Save all the fine slices to the salad and boil the rest (about half of the cabbage) with the peas and garlic gap in a pot. Pour water so it just covers and salts. Let it all boil up. Remove the water but save about 2 dL to mix the purée.
Step: 4
Mix the puré smoothed with scratched dragon, some of the cooking water and butter.
Step: 5
Risotto: Stir down the peasant in risotton so it gets creamy. Taste with salt and pepper, as well as ripped grana padano.
Step: 6
Flower salad: Mix the cauliflower slices with the slides and ring over olive oil and vinegar. Salt and pepper.
Step: 7
Serve risotton in deep plates and top with cauliflower salad.

Näring

Calories	647kcal
Carbohydrates	80g
Fat	25g
Protein	20g
Serving Size	4serving

Istrisotto with Flower Salad

Categories

Yields

Ingredients

Instructions

Näring

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