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Risotto al salto

Cook time: 0 min.
Servings: 4

Ingredients for Risotto al salto

1tspOregano, dried
100gParmesan cheese. Reef
2dlWhite wine. dry
3tbspOlive oil
300gRisotto rice
8dlChicken broth

Instructions for Risotto al salto

To prepare the Risotto al salto recipe, please follow these instructions:

The lid is peeled and cut into fine tern. Sauté with the rice in the butter 2-3 min. In the meantime, the broth is heated. Add white wine and when cooked slowly add the hot broth in a short space of time. The rice must always be just covered with moisture. The rice cake is boiled without lid for a further 15-20 minutes with low heat, stirring constantly. In this shape, it is beautifully spiced and creamy. Finally, season with salt and pepper. Risotto is set aside 1 hour.

The oil is heated in teflon pan. Melt the butter in it. Stir the cold risotto with a little oregano and squeeze the risotto into the forehead. At medium heat the rice is baked golden and crispy. The rice is turning now (al salto). Place a large plate over the pan and turn the rice around so they now put on the plate. Now let the rice roll back into the pan on the side where it is not baked and baked since golden brown and crisp.

Server with parmesan.