Rape blossom risotto
Rice is prone to burning, so do not heat up. Using Japanese rice will give off a slimy finish, so if you use it, use old rice as much as possible. Risotto is originally eaten with a fork, so simmer until the soup is gone.
How to make it
1
Warm the broth over medium to high heat.
2
Add onion and butter to a pot and fry. Add mushrooms and shrimp to it, then add a pinch of salt, a little pepper, rice and white wine.
3
Add 400cc of broth from [1] to [2] and simmer over medium heat for about 8 minutes to expand the rice.
4
Simmer slowly until the soup is gone.
5
Add the bouillon little by little to [4] and simmer while adjusting. Add the rapeseed flowers 16 minutes after adding the rice, and turn off the heat when the rice is al dente after about 18 minutes, add butter and mix.
6
Place on a plate, pour lemon zest over top and sprinkle with Parmesan cheese.
Materials 1 person
-
- Boil rape flowers
- 80g
-
- shrimp 1cm wide
- 30g
-
- Chop the onion
- 30g
-
- Cut into 1/4 mushrooms
- 65g
-
- Lemon skin (grated)
- Appropriate amount
-
- butter
- 40g (10g + 30g)
-
- Parmesan cheese
- 40g
-
- Bouillon soup
- 500cc
-
- If possible, Italian rice, if not, old rice
- 120g
-
- White wine
- 40cc
-
- salt
- Appropriate
-
- Pick it
- Appropriate
[PR]
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