Rape blossom and shrimp risotto
[Preparation: Boiling rape flowers] Put a small amount of salt (not included) in a pot and boil the rape flowers in a well-colored manner. Once boiled, squeeze the drain and chop the shaft into roughly finely, and cut the leaves into 2cm wide pieces.
[Fry the onions] Put 15g of butter and chopped onions in a pot and set the heat. Fry for about 5 minutes until the onions are transparent.
[Add Italian rice] Once the onions are clear, add Italian rice, mix the whole thing and add white wine to remove the alcohol content.
[Add the bouillon soup] Once the alcohol content is gone, add 200cc of the bouillon soup and simmer for 5 minutes.
After 5 minutes, when the rice absorbs moisture and swells, and the moisture decreases, add 100cc of soup, add the rape flower shaft and simmer.
Once the water in [4] is reduced again, add the remaining soup in several portions and simmer.
16 minutes after adding the rice, add the remaining rape flowers and shiba shrimp.
[Finishing] 18 minutes after adding the rice, turn off the heat and season with salt and pepper, add 30g butter and Parmesan cheese, and mix well.
Place on a plate and sprinkle with Italian parsley and finish.
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- Rape blossoms
- 100g
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- Chop the onion
- 30g
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- butter
- 15g
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- Italian rice
- 100g
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- White wine
- 60cc
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- Bouillon soup
- 450cc
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- Shiba Shrimp
- 50g (about 10 fish)
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- For butter
- 30g
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- For finishing parmesan cheese
- 50g
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- Italian parsley for finishing, minced
- Appropriate amount
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- salt
- Appropriate amount
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- Pick it
- Appropriate amount
