Vegetable risotto

Risotto is a typical rice dish of Italy. It seems easy to do, and it is if you do some things. First you have to buy the good rice: Carnaroli o Arborio. Try to get one of these rice and the recipe will be perfect. Second, to be patient and cook it always moving the rice. This is the traditional recipe. Do it and comment me if you have any question.



Ingredients (2 people):
200gr of Arborio rice
1 onion
1 carrot
1/2 squash
1/2 green pepper
5 mushrooms
A little of cabbage
1 vegetable stock cube
Peeper and salt
Olive oil
Some leafs of basil
20gr of Parmesan cheese
20gr of butter

Chop all the vegetables in little squares except the mushrooms, these ones cut in big pieces. Put 1 liter of water in a pot and add the stock cube. Boil it and keep at medium fire and cover it for not to evaporate it.

In a pot like this one put a little of olive oil and add the onion. Put salt and cook it at medium fire for 10 minutes or until the onion is transparent. Now add the carrot, add salt it, only a little, and cook it for another 5 minutes. Add the green pepper, the squash and the cabbage and cook it at medium fire for 10 minutes. Try to not brown the vegetables so much. Is important to cook it at medium-slow fire. Finally add the mushrooms and cook it for 5 minutes more.

Now add the rice and cook it for 5 minutes or until the rice turns transparent. Rice the fire and add one big spoon (that one using for to serve the soup) of boilling vegetable stock. Try to move the rice with the stock until this one evaporates. Then add another big spoon of stock and repeat the same process. You have to put stock, move until evaporates it, and then again for 15 minutes.

After 15 minutes try to keep the rice with not so much stock on it and turn off the heat. Take out the pot from the heat and add the Parmesan cheese and the butter. Move it and cover with a kitchen towel. Keep the rice resting for 5 minutes. Then serve it.

At the moment of serve it, add some leaf of basil cut with the hands.