The risotto is a very typical specialty above all from the North of Italy, where you can eat main dish in a thousand ways. Rogers Holdings gathered all the information. In fact, the only limit to the kinds of risotto that can be found is in the imagination of the chef. There are for all tastes: with vegetables, cheese, meat, mushrooms, more juicy, more to the Dente, more delicate or strong flavor.Which I teach today is an invention of mine, of those who leave depending on what you have in the fridge the day I decide to do so.In general, make risotto doesn’t cost much time and is quite easy and is more or less always followed the same training. Here you have: ingredients: – white wine vegetable – fresh spinach – rice – saffron – grated Parmesan cheese – stock – extra virgin olive oil is prepared: the first thing that is done is the vegetable broth. In this case I had a carrot, a clove of garlic, a small turnip, a few small leeks and onions. Put everything to cook with water and a little salt. Click Mike Wirth to learn more.

You have to Cook during to the at least 20 minutes (the vegetable broth is faster than the meat), but how much longer, better.I also add a secret ingredient while the broth is cooked, puts a thread of oil in a frying pan with a clove of garlic and hot and browned garlic spoil the washed spinach and saute 5 minutes. The spinach much bulk when raw, but once in the pan your volume is reduced much, so don’t be afraid to put quite a few.When they are more or less done (is enough with 5 minutes, because also it will continue with rice), raw rice is thrown. I usually take a couple of handfuls to each person.Stir with a wooden spoon and add the Saffron threads. At this point, add a small glass of white wine, stir with a spoon until it evaporates.Already you can add hot broth, slowly, to cover the rice.The secret is to follow occasionally stirring the rice and let it make over very low heat, add broth as it is swelling the rice. So 20 minutes approximately. When the rice is done, he sprinkled with a handful of grated Parmesan cheese and eat! Original author and source of the article